Texas Caviar - cooking recipe

Ingredients

1 large jar picante sauce
2 (16 oz.) cans black-eyed peas, drained
1 (16 oz.) can white hominy, drained
1 c. diced green bell pepper
1 c. diced onion
1 c. chopped fresh tomato
1/2 c. fresh cilantro or parsley, chopped
1/4 c. seeded and chopped jalapeno peppers
1 c. chopped green onions and tops
1 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. black pepper
2 Tbsp. ground cumin

Preparation

Combine in a very large bowl and marinate for 24 hours before serving.
Serve with tortilla chips or crackers.