- 8 oz frozen peas (do not used canned)
- 8 oz salted Spanish peanuts (preferably without skins)
- 1 cup mayonnaise
- 2 dashes hot sauce
- 2 dashes Worcestershire sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 cup sour cream
Thaw peas in strainer so that any excess water drains.
Add peas and peanuts to dressing and mix well. Refrigerate 1 hour, then stir again before serving. Best served the same day.
In my version, I add 1/2 cup of sour cream, 1 tablespoon Worcestershire Sauce, and a few dashes of Tabasco.