Texas Caviar
By Chef Chris Faulkner


1 package Melissa's Blackeyed Peas
1 jar Fire Roasted Sweet Red Bell Peppers, drained and chopped small
1 bunch Scallions thinly sliced (green part only)
1 tablespoon Oregano
1 tablespoon Tabasco Sauce
1 tablespoon Worcestershire Sauce
1 teaspoon Black Pepper
1/2 bunch Organic Parsley chopped
3 Jalapeno Chile chopped
1 Organic Bell Pepper (use Green Bell Pepper) finely chopped
3 cloves Organic Garlic minced


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.