TEXAS CAVIAR

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Texas Caviar image

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.

Provided by Muddyboots

Categories     Onions

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

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 tomatoes
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

Steps:

  • Dice green pepper and chop onion, fresh tomato, cilantro, jalapeno and green onion( include green tops).
  • Don't forget to seed jalapeno as the seeds would make it very hot.
  • Drain hominy and black-eyed peas.
  • In a large bowl combine all ingredients.
  • Cover and marinade in refrigerator 24 hours.
  • Then you are ready to use as a dip.

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