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Marinated Field Pea Relish



3 cups cooked and drained field peas

1 4-ounce jar diced pimentos

¼ cup finely diced red onion

2 garlic cloves, finely chopped

½ teaspoon dried oregano

1 tablespoon Tabasco sauce, or to taste

1 tablespoon Worcestershire sauce

½ cup finely chopped flat-leaf parsley

1 cup halved grape tomatoes

½ cup finely diced red bell pepper

1 jalapeño, seeded and finely chopped

1 cup bottled Italian salad dressing, plus more as needed

Kosher salt and ground black pepper, to taste


  1. Stir together all of the ingredients in a large bowl. The relish should be moist, but not soupy; add a little more dressing, if needed. Season with salt and pepper.
  2. Cover and refrigerate for at least 4 hours and preferably overnight. Return to room temperature, stir well, and check the seasoning before serving. Store covered and refrigerated for up to one week.
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