Soak peas overnight. Cook until just tender about 40 minutes. Do not over cook. Drain peas. In a large bowl, combine peas and salad dressing. Let peas cool. Add green pepper, onion, green onion, jalapenos, pimiento, garlic, salt, hot pepper sauce and parsley. Marinate overnight. Serve as a relish, on a bed of lettuce as a salad or can be stuffed in a tomato. Yield: 10-12 cups Source: Celebrate San Antonio A Cookbook by the San Antonio Junior Forum Syd.Bigger@salata.com (Syd Bigger) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 24|
|Calories from Fat: 53 (40%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 336.1mg||12 %|
|Potassium 279.7mg||7 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 13.3g|
|Protein 4.9g||7 %|
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Calories per serving: 131
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