"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Texas Caviar Recipe

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This recipe for Texas Caviar, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Showalter Pendergrass
Added: Sunday, March 15, 2009


1 large jar salsa (your favorite)
1-16 oz. can white hominy, drained and rinsed
1 cup chopped onion
1/2 cup finely chopped cilantro
2-16 oz. cans black-eyed peas, drained and rinsed
1 cup diced green bell pepper
1 cup chopped fresh tomatoes
1/4 cup chopped jalapeno pepper
1 cup chopped green onion
1 T. salt
2 T. ground cumin
1 T. sugar
2 T. black pepper

Mix all ingredients together. Cover and refrigerate for 24 hours before serving.




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