INGREDIENTS
2
(15- to 16-ounce) cans Black-eyed peas
1/4
bunch Cilantro
3 cups
Garlic, fresh
3
Jalapenos
1 tbsp
Oregano, fresh
1 can
Rotel tomatoes
1
bunch Scallions
1
Yellow bell pepper
1 tbsp
Tabasco sauce
1 tbsp
Worstershire sauce
1 tsp
Black pepper
1/4 cup
Olive oil