Lone Star Caviar

1 lbs. dried black-eyed peas 

2 c. Italian salad dressing 

2 c. diced green pepper 

1 1/2 c. diced onion 

1 c. finely chopped green onion 

1/2 c. finely chopped jalapeno peppers 

1 (3-oz.) jar diced pimiento, drained 

1 T. finely chopped garlic salt to taste 

hot pepper sauce to taste 

Soak black-eyed peas in enough water to cover for 6 hours or overnight. Drain well. Transfer peas to a saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat, and allow to boil until tender, about 45 minutes. Do not overcook. Drain well and transfer to a large bowl. Blend in dressing and let cool. Add remaining ingredients and mix well.