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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I found this recipe in the local paper. Even though I haven't made it I wanted to copy and put in my cookbook for later use, so I thought I would also post. Ingredients:
1 (16 ounce) jar picante sauce |
2 (16 ounce) cans black-eyed peas |
1 (16 ounce) can white hominy |
1 cup green pepper |
1 cup onion |
1 cup tomato |
1/2 cup cilantro |
1/4 cup jalapeno pepper |
1 cup green onion |
1 tablespoon sugar |
1 tablespoon salt |
2 tablespoons pepper |
2 tablespoons cumin |
Directions:
1. Dice green pepper and chop onion, fresh tomato, cilantro, jalapeno and green onion( include green tops).
2. Don't forget to seed jalapeno as the seeds would make it very hot.
3. Drain hominy and black-eyed peas.
4. In a large bowl combine all ingredients.
5. Cover and marinade in refrigerator 24 hours.
6. Then you are ready to use as a dip.
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