Gail Jordan Varner
New Mexico Green Chili Caviar
by Gail Varner, Hobb, NM

5 cups cooked dry black-eyed peas
1/2 cup olive oil
1/4 cup plus 2 Tbs vinegar
1 tso. garlic juice
1/2 cup of onions, thinly sliced and quartered
pinch of salt 3/4 tsp. salt
1/2 tsp of black pepper
3 roasted green chiles , chopped

Drain the peas well and mash them slightly.
Add the remaining ingredients of stir well.
Refrigerate for 1 day
Serve on a bed of shredded lettuce as an hors d 'oeuvre or serve as a side dish.