Lone Star Caviar

1 pound dried black-eyed peas
2 cups Italian salad dressing
2 cups diced green pepper
1 1/2 cups diced onion
1 cup finely chopped green onion
1/2 cup finely chopped jalapeño peppers
3-ounce jar diced pimiento, drained
1 tablespoon finely chopped garlic salt to taste
hot pepper sauce to taste

Soak black-eyed peas in enough water to cover for 6 hours overnight. Drain well. Transfer peas to a saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat and allow to boil until tender, about 45 minutes. Do not overcook. Drain well and transfer to a large bowl. Blend in dressing and let cool. Add remaining ingredients and mix well.

Makes 7 1/2 cups

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