Prep 20 mins
Cook 4 hrs
This recipe came from my friend Barb, and it's a little different than any other salsa I've had. It's best made with fresh, vine ripe tomatoes. You can vary the quantities of just about everything, but I usually make it by the recipe, except I add lots more cilantro (I LOVE cilantro). I usually add more jalapeno, too, but we like things spicy. The italian dressing gives it a nice zing, and you can use any variety. I like the zesty. This will keep for several days in the fridge, and it just keeps getting better! Prep time is mostly chilling time.
- 1 (15 ounce) can black-eyed peas, drained
- 1 (15 ounce) can white hominy or 1 (15 ounce) can yellow hominy, drained (I prefer yellow)
- 1⁄2 cup green pepper, chopped
- 1⁄2 cup onion, chopped
- 1⁄2 cup fresh cilantro, chopped
- 3 medium tomatoes, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 (8 ounce) bottle Italian dressing
- Mix all ingredients and chill at least four hours before serving.
A very nice fresh Salsa. Living in Canada it was somewhat difficult getting hominy but I eventually found some. It was a new taste for me and frankly, out of the can I would not thank you for it. In this recipe it worked just fine but I think chickpeas would be just as good and for those of us in more northern areas far easier to find. I did reduce the jalapenos as I am a bit of a heat wimp and used homemade Zesty Italian dressing. I made it early in the morning to have at lunch and I think it will just keep getting better as the day wears on. Thanks so much for posting this easy and versatile recipe!