TEXAS CAVIAR (I suggest using the canned peas to save time.) 5 cups water 2 cups dried black-eyed peas or 1 quart canned Salt to taste 1/2 to 3/4 cup red wine vinegar 1/2 teaspoon black pepper 1/2 cup oil or to taste 2 cloves garlic, chopped 1 medium onion, chopped 1 tablespoon minced parsley 2 to 3 fresh jalapenos, chopped or sliced 1/2 green or red bell pepper, diced Bring water to boil over high heat. Add peas and cook 2 minutes. Turn off heat and let peas soak for 1 hour. Add 1 teaspoon salt and boil again. Simmer 40 to 50 minutes. (skip these first steps if using canned peas.) Drain peas. Combine vinegar, salt to taste, and pepper in a bowl. Pour oil into mix, beating constantly until smooth. Add garlic and onion to marinade along with parsley, peppers and peas. Cover and refrigerate for 2 to 3 days. Serves 8 to 12. Will keep up to two weeks in refrigerator. Serve with crackers or focaccia. Andrea Staggs