TEXAS CAVIAR WITH BAKED TORTILLA CHIPS

3 cans (15 ounce each) black-eyed peas, drained, rinsed
1 cup chopped roasted red bell peppers
1 small green bell pepper, finely chopped
1 cup thinly sliced green onions
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup loosely packed chopped Italian parsley
2 serrano chiles, minced
4 large garlic cloves, crushed
1 large tomato, coarsely chopped
6 tablespoons white wine vinegar
1 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground pepper
salted thick-cut baked tortilla chips (to serve)

Combine the peas, bell peppers, green onions, Tabasco sauce, Worcestershire sauce, parsley, chiles, garlic, tomato, vinegar and olive oil in a nonreactive bowl and mix well. Chill, covered, for 8 hours or longer.

TO PREPARE FOR SERVING:
Stir in the ground black pepper and let stand until at room temperature.

Serve with tortilla chips.

Makes 10 cups
adapted from a recipe from: Central Market