Category: Appetizers

4 1/4 oz Blackeyed peas -- cooked,

Drained

2 1/8 tbsp Jalapeno -- finely chopped

1/2 cup Italian salad dressing

1/2 oz Pimiento -- diced

1/2 cup Green chiles -- diced

Drained

2 1/8 tbsp Onion -- diced

3/4 tsp Garlic -- finely chopped

1/4 cup Green onion -- finely

Chopped

3/4 drop Salt -- to taste

3/4 drop Tobasco sauce -- to taste

Mix all ingredients and leave in refrigerator over night. Serve on lettuce leaves and serve with tortilla chips as a salad or appetizer.



Posted to EAT-L Digest - 15 June 96



Date: Sun, 16 Jun 1996 18:05:47 -0500



From: Thomas Vath <tgvath@AIRMAIL.NET>



Recipe By : "The Big Texan Steak Ranch" Amarillo, Texas