1 bunch Scallions thinly sliced (green part only)
1 tablespoon Oregano
1 tablespoon Tabasco Sauce
1 tablespoon Worcestershire Sauce
1 teaspoon Black Pepper
If using pre-soaked peas, cook blackeyed peas according to package directions. Drain and cool. In a large bowl, stir in all ingredients very well. Refrigerate for at least 4 - 6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets! Serve with old-fashioned saltine crackers or with corn tortilla chips.