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Title: Pickled Black Eyed Peas
Categories: Vegetable Relish
Yield: 12 Servings
NORMA WRENN NPXR56B | ||
1 | lb | Dried black eyed peas |
2 | c | Italian salad dressing |
2 | c | Green pepper; diced |
1 1/2 | c | Onion; diced |
1/2 | c | Jalapeno peppers; finely minced |
2 | oz | Pimiento; diced; drained |
1 | tb | Garlic; finely chopped Salt to taste |
Hot pepper sauce; to taste | ||
1 | c | Parsley; chopped; optional |
Soak peas overnight. Cook until just tender about 40 minutes. Do not over cook. Drain peas. In a large bowl, combine peas and salad dressing. Let peas cool. Add green pepper, onion, green onion, jalapenos, pimiento, garlic, salt, hot pepper sauce and parsley. Marinate overnight. Serve as a relish, on a bed of lettuce as a salad or can be sutffed in a tomato. Yield: 10-12 servings
Source: Celebrate San Antonio A Cookbook by the San Antonio Junior Forum
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