Yields about 4 cups
Prep.Time: 20 minutes
1 can blackeyed peas (15 oz.) -- drained and rinsed
1 can white hominy (15 oz.) -- drained
2 firm ripe tomatoes -- seeded and chopped
4 green onions -- thinly sliced
2 cloves garlic -- minced
1 medium green bell pepper -- diced
1 small onion -- chopped
1/2 cup chopped fresh ciliantro
1 jar hot picanto sauce (8 oz.)
2 tablespoons fresh lime juice
Flour tortillas (7") or tortilla chips
In a serving bowl, combine all ingredients except tortillas and mix well. Cover and refrigerate 2-3 hours. Serve with tortillas for wrapping or with tortilla chips.
Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved