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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, 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


In a large bowl, stir together all ingredients. The relish should be moist, but not soupy; add a little more dressing if needed. Season with salt and pepper. 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 1 week.
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