Photo by Jennifer Hitchcock

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6-8 servings

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

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