Texas Caviar From The Cowgirl Hall Of Fame Restaurant

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3 16-oz cans black-eyed peas, drained and rinsed of all juice

1 small jar chopped pimentos, juice included

1 bunch scallions, thinly sliced, green part only

1 tablespoon fresh oregano

1 tablespoon Tabasco sauce

1 tablespoon Worchestershire sauce

1 teaspoon black pepper

1/2 bunch parsley, chopped

3 canned or fresh jalapeƱo chiles, chopped

1 firm, ripe, chopped tomato

2 cups vinaigrette

1 green bell pepper, finely chopped

3 cloves fresh garlic, pressed or minced

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