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    Texas Caviar – From Heloise


    Source of Recipe


    Bette Joyce Faulkner Fleming

    List of Ingredients




    1 large jar medium or hot picante sauce
    2 (16-ounce) cans black-eyed peas, drained
    1 (16-ounce) can white hominy, drained
    1 cup diced green bell pepper
    1 cup chopped white onion
    1 cup chopped fresh tomato
    1/2 cup cilantro, finely chopped
    1/4 cup seeded and chopped jalapeño pepper
    1 cup chopped green onions (include green tops)
    1 tablespoon sugar
    1 tablespoon salt
    2 tablespoons coarsely ground black pepper
    2 tablespoons ground cumin

    Recipe



    Combine all the ingredients in an extra-large bowl. Use as a dip with tortilla chips or crackers.
 

 

 

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