Texas Caviar - cooking recipe

Ingredients

4 cans jalapeno black-eyed peas, drained
1 can tomato soup
3/4 c. vinegar
2/3 c. corn oil
5 Tbsp. Worcestershire sauce
1 large onion, chopped
1 green pepper, chopped
1 jar diced pimentos
2 c. cooked, diced carrots
1 tsp. garlic powder

Preparation

Bring oil, vinegar and Worcestershire to a boil, add peas and soup and bring to a boil again.
Remove from heat, add remaining ingredients.
Store in refrigerator.
Serve hot or cold as a dip.