Place the peas in a bowl and add the hot sauce, sesame oil, Worcestershire sauce, oil, vinegar, capers, peppers, and garlic. Let sit for several hours.
Just before serving, add the scallions and season with salt and freshly ground black pepper, to taste.
Fran Newton, one of the students in my cooking class, gave me this recipe, which improves upon standing. She uses Paul Newman’s salad dressing as a base, but canola oil and cider vinegar work just as well. Adjust the seasonings to suit your taste, keeping in mind that black-eyed peas are bland. If you wait to salt and pepper the mixture until just before serving, it will taste fresher.