"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Texas Caviar Recipe

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This recipe for Texas Caviar, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Weston
Added: Thursday, May 22, 2008


1 large jar of picante sauce (medium or hot)
2 16-ounce cans of black-eyed peas, drained
1 16-ounce can of white hominy, drained
1 cup of bell pepper, diced
1 cup of white onion, diced
1 cup of fresh tomatoes, chopped
1/2 cup of fresh cilantro, chopped
1/4 cup jalapeņo peppers, seeded and chopped
1/2 cup of green onions, chopped (including the green tops)
1 tablespoon sugar
1 tablespoon salt
2 tablespoons coarse ground black pepper
2 tablespoons ground cumin

Stir all the ingredients together thoroughly so that the individual flavors and spices will blend well. Then refrigerate for 24 hours. Serve with crackers and/or chips.




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