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Chunky Salsa Recipe

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This recipe for Chunky Salsa, by , is from A Collection of Recipes from the Monticello Junior Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelly Crawford
Added: Friday, October 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (8oz) jar - Pace Chunky Salsa (or any chunky brand)
1 can - black-eyed peas
1 can - white hominy
1 lg - tomatoes chopped (small to medium size)
1 lg - green pepper chopped (small to medium size)
Fresh or dried cilantro (if not available, dried parsley flakes will also work)

Directions:
Directions:
Open and drain both the black-eyed peas and white hominy. Mix the salsa, drained peas, hominy, tomatoes and green peppers. Mix in cilantro to flavor.
Chill over night and remix. Serve cool to room temp with tortilla chips.

 

 

 

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