4 cups frozen, fresh or canned black-eyed peas
1 16oz can white hominy, drained (optional)
2 medium tomatoes chopped
1 cup italian salad dressing
1 cup chopped green pepper
1/2 cup chopped onion (optional)
4 green onions scliced ( I leave these out)
1 or 2 jalapeno peppers, seeded and chopped
1 or 2 cloves garlic, minced (I like to use 2 cloves and the garlic press.)
1/4 up sour cream or plain yogurt
Snipped fresh cilantro or parsley
Tortilla chips (I like Fritos' scoops) or crackers
Cook peas if using fresh or frozen. If using canned, rinse and drain. In a large bowl combine drained peas, hominy, tomatoes, salad dressing, green pepper, onion, green oinions, jalapeno peppers, and garlic. Cover and chill for 1 to 2 days.
Drain mixture, reserving liquid. Partially chop in food processor by pulsing twice. Do not puree. Add back enough of the liquid to make a nice dipping consistency. Top with sour cream and cilantro. Serve cold with tortilla chips or crackers. Makes 2 1/2 quarts!
Sarah got this recipe from the Junior League of Memphis cookbook Heart and Soul. There are a number of variations in other cookbooks, but she likes this one the best! Enjoy!
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