Heloise Texas Caviar

1 large jar of pacante sauce

2 cans (16 oz each) Black eyed peas, drained

1 can (16 oz each) white hominy, drained

1 cup diced green peppers

1 cup chopped onion

1 cup chopped fresh tomato

½ cup filnely chopped cilantro

¼ cup seeded and chopped jalapeno peppers (optional)

1 cup green onions (including tops)

1T sugar

1T salt

2 T coarsely ground pepper

2 T ground cumin

Mix all ingredients together well and let sit in the refrigerator for 24 hours before serving. Best served with tortilla chips.

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