Texas Caviar

Categories:
snacks

2 can 16 oz black eyed peas
1/2 cup red wine vinegar
1/3 cup vegetable oil
1/4 cup minced onion
1 tablespoon chopped chiles (or more)
1 garlic clove; minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper; freshly ground
2 tablespoon pimiento; chopped

Rinse and drain the peas. In a large bowl, combine all ingredients except for the pimiento. Cover and refrigerate for at least 2 days or up to two weeks. Before serving, drain off the marinade. Transfer the "Caviar" to a serving bowl and garnish with the pimiento.

Yield: 15 servings