- 3 cans black-eyed peas (rinse & wash away the juice)
- 1 large can black olives
- 1 jar green olives (the broken “salad olives” are fine)
- 1 med white or red onion
- 5 stalks of celery
- 6 med carrots
- 4 med jalapenos
- 1 large green bell pepper (or red or yellow)
- 4 cloves garlic
- salt & pepper
- olive oil
- apple cider vinegar
Wash & rinse canned peas and place in large bowl. Chop all remaining ingredients to about the size of the peas. Salt & pepper to taste. Add vinegar and oil. Refrigerate overnight.
We eat it bowls of it, but can be used as a relish or served on crackers.