Zesty Black-Eyed Pea Salsa

This is the best version of marinated black eyed peas, better known as Southern Caviar, that I have ever had.  Simplified slightly from The New Southern Garden Cookbook by Sheri Castle.

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2 cups canned black-eyed peas, drained and rinsed

1/4 cup sherry vinegar

1/4 cup vegetable oil

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 cup canned fire roasted diced tomatoes, drained

1/2 cup diced red bell pepper

1/4 cup finely chopped onion

1/2 cup corn kernels

1 or 2 finely chopped pickled jalapeños

1 tablespoon canned chopped mild green chiles

1/2 cup finely chopped flat leaf parsley

Mix all ingredients together in a medium bowl.  Cover and refrigerate at least 4 hours and preferably overnight.  Stir and season with salt and pepper if necessary to taste.  Serve as an appetizer with crackers, or as a salsa with chips, on tacos, fajitas, etc.  This is also a great side dish with fried or grilled chicken.

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