It can also be used as a side dish or relish, making it a very versatile dish indeed. I grow my own habaneros, jalapenos, black eyed peas, and tomatoes in the summer, which makes it even better.
You can also add or take away ingredients and totally change it up. All you need is a little imagination! Let's get started.
3 (15 ounce) cans black-eyed peas, drained, rinsed
1 cup red bell pepper, finely chopped
1 small green bell pepper, finely chopped
1 cup thinly sliced green onions
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup loosely packed chopped Italian parsley (or cilantro)
2 jalapenos, seeded, deveined & minced
1 large tomato, coarsely chopped
6 tablespoons white wine vinegar
1 cup plus 2 tablespoon extra-virgin olive oil
salt and pepper, to taste
Combine the peas, bell peppers, green onions, Tabasco sauce, Worcestershire sauce, parsley, jalapenos, garlic, tomato, vinegar and olive oil in a nonreactive bowl and mix well.
Chill, covered, for 8 hours or longer. Stir in the salt and pepper and let stand until it reaches room temperature. Serve with tortilla chips and / or crackers.