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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Razorback Salsa Recipe

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This recipe for Razorback Salsa is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15 oz) can crushed tomatoes
1 (14oz) cans black eyed peas, drained
1 (14 oz) can white hominy, drained
1 med. tomatoes, chopped
4 green onions, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1/2 C onion, chopped
1/2 C fresh parsley, chopped
1 (8 oz) bottle Italian salad dressing
Directions:
Directions:
combine canned tomatoes, pes, hominy, tomatoes, green onion, garlic, bell pepper, onion, and parsley in large bowl; mix well. Pour salad dressing over misture and refrigerate at least 2 hours or overnight. Serve with tortilla chips.

(add 1 jalapeno pepper, finely chopped if you like it hot)

 

 

 

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