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March 10, 2013

Texas Caviar

Texas Caviar

Ingredients:

3 15-oz cans black eyed peas, rinsed and drained
1/2 cup bottled, Italian-style salad dressing
1/2 cup green bell pepper, finely chopped
1/2 cup white onion, finely chopped
1 to 3 jalapeno peppers (preference), seeded and finely chopped
1 to 3 cloves garlic (preference), finely chopped
Salt and freshly-ground pepper to taste

Combine all the ingredients in a bowl and refrigerate covered for at least 2 hours, or at most for 2 days. Serve at room temperature with tortilla chips for dipping.

Yield roughly 5 cups.

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