1 mild Hatch chili pepper (can sub bell pepper)
3 garlic cloves, minced
1/4 white onion, minced
3-4 tbsp. your favorite salsa (I prefer Albert)
1/4 cup water
1 (29 oz.) can white hominy
1/4 cup water
1 tbsp. mild pickled jalapeno juice
1 pinch southwest chipolte seasoning (Mrs. Dash)
2 pinches salt

Start by mincing chili pepper, garlic cloves and onion. Place the cut up vegetables in saucepan with 3 tablespoons salsa and 1/4 cup of water. Simmer over medium heat for about 5 minutes until almost all the juice is absorbed and the onions are clear.

Open the can of hominy leaving the lid on and add a quick pour of the juice into the saucepan. Continue to sauté the vegetables until back to bubbling. Drain the rest of the hominy juice down the sink then add hominy. Add 1/4 cup water, jalapeno juice, chipolte seasoning and salt.

Let simmer for a few minutes and taste. If desired, add 1 more tablespoon of salsa. EAT! YUM!

Submitted by: Lauren Slayer