Hominy And Red Pepper Saute Recipe
Ingredients
| 2 teaspoons olive or canola oil | ||
| Yellow onion | 1 Large, chopped | |
| 1 large sweet red pepper, cored, seeded, and chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| Dried tarragon | 1 Teaspoon, crumbled | |
| Hominy | 1 Can (10oz), drained, rinsed | |
| 2 teaspoons grated lemon rind | ||
| Salt | 1/4 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| 6 drops hot red pepper sauce or 1 jaiapeno pepper, seeded and minced | ||
Directions
1 In a 1 0-inch nonstick skillet, heat the oil over moderate heat.
Add the onion, red pepper, garlic, and tarragon.
Saute, stirring occasionally, for 10 minutes or until the vegetables are tender.
Stir in the hominy, lemon rind, and salt.
Cook for 2 minutes or until heated through.
Stir in the lemon juice and red pepper sauce.
Add the onion, red pepper, garlic, and tarragon.
Saute, stirring occasionally, for 10 minutes or until the vegetables are tender.
Stir in the hominy, lemon rind, and salt.
Cook for 2 minutes or until heated through.
Stir in the lemon juice and red pepper sauce.
Chef
