Two 15-ounce cans black-eyed peas,
     drained and rinsed
1/4 yellow sweet onion, finely chopped
1/4 cup roughly chopped fresh parsley
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 plum tomatoes, seeded and chopped
2-4 mini bell pepper, multi colors,
     seeded and finely chopped
1 jalapeno, seeded and finely chopped
2-4 Dashes hot sauce, such as Tabasco
     or Cholula
Kosher salt and freshly ground black
     pepper
Tortilla chips, for serving