Not-U-Know-Who'S Tippah County Caviar - cooking recipe

Ingredients

16 ounces purple hull peas, fresh frozen (Bird's Eye, or use fresh if available)
1/4 cup pimiento, chopped (fresh or jarred)
1/2 cup yellow bell pepper, seeded & finely diced (or can use 1/4 c each of Yellow, Orange, & Red Bell Pepper)
2 scallions, chopped
1 jalapeno pepper, seeded & diced (heat membranes removed) (optional)
2 tablespoons red onions, diced (optional)
1/4 cup canola oil
1/4 cup white distilled vinegar
2 tablespoons red wine vinegar
2 tablespoons red wine (or just omit, do not use more RW Vinegar) (optional)
1/8 teaspoon garlic powder, to taste
1/8 teaspoon salt, to taste
1/8 teaspoon ground black pepper, to taste (up to 1/4t for seasonings)
1/2 - 3/4 teaspoon hot sauce, to taste (Texas Pete)

Preparation

Cover with water & bring Purple Hull Peas to a boil for 3 minutes in a medium saucepan, reduce to simmer for 20 minutes, and then drain and place in cold water bath.
Meanwhile, prep and chop all the fresh vegetables placing them in a 2-quart pitcher or mixing bowl. Add the jarred diced pimientos (drained) if using them.
Drain the chilled peas & add to the chopped vegetables. Gently fold to mix.
Combine the oil, vinegars, and wine in a measuring pitcher. Add the garlic powder, salt, and ground black pepper. Add the hot sauce and whisk until combined. Pour over vegetables and fold gently to combine and blend. Better if allowed to chill 4 hours in refrigerator, stirring occasionally to blend with liquid dressing. Keeps well but will disappear quickly.
Note: Preparation Time does not include chilling time & the dish can be eaten immediately but is better when allowed to marinate. Serve well-drained of marinade -- this also reduces the actual fat & calories per serving. Most people leave any excess marinade in the bottom of empty dish.