Texas Caviar - cooking recipe

Ingredients

1 (16 ounce) jar picante sauce
2 (16 ounce) cans black-eyed peas
1 (16 ounce) can white hominy
1 cup green pepper
1 cup onion
1 cup tomatoes
1/2 cup cilantro
1/4 cup jalapeno pepper
1 cup green onion
1 tablespoon sugar
1 tablespoon salt
2 tablespoons pepper
2 tablespoons cumin

Preparation

Dice green pepper and chop onion, fresh tomato, cilantro, jalapeno and green onion( include green tops).
Don't forget to seed jalapeno as the seeds would make it very hot.
Drain hominy and black-eyed peas.
In a large bowl combine all ingredients.
Cover and marinade in refrigerator 24 hours.
Then you are ready to use as a dip.