1 lb. dried black-eyed peas
2 c. Italian salad dressing
2 c. diced green pepper
1 1/2 c. diced onion
1 c. finely chopped jalapeno peppers
1 (3 oz.) jar diced pimento, drained
1 tbsp. finely chopped garlic
Salt to taste
Hot pepper sauce to taste (I use Tabasco)

Soak black-eyed peas in enough water to cover for 6 hours or overnight. Drain well. Transfer peas to 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.