Guest guest Posted April 8, 2002 Report Share Posted April 8, 2002 Texas Caviar 1 large jar picante sauce (hot) About 3 or 4 cups cooked black-eyed peas or 2 cans (16 ounces each) back-eyed peas, drained 1 can (16 ounces) white hominy, drained 1 cup diced green bell peppers 1 cup chopped white onion 1 cup chopped fresh tomato 1/2 cup finely chopped cilantro 1/4 cup seeded and chopped jalapeno peppers 2 chopped habenero peppers, if available and if you like it REALLY hot 1 cup chopped green onions (include green tops) 1 tablespoon sugar (optional) 1 tablespoon salt 1 tablespoon coarsely ground black pepper. 1 tablespoon ground comino (cumin) 1 teaspoon garlic powder Add jalapeno sauce or vinegar or Tabasco sauce to taste (optional) Mix all ingredients together well. Marinate in the refrigerator for 24 hours. Serve with corn tortilla chips or whatever is handy. Tax Center - online filing with TurboTax http://taxes./ Quote Link to comment Share on other sites More sharing options...
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