Tomatillo Guacamole

• 2 avocados; skin and pit removed then cubed
• 2 tomatillos; husks removed and rinsed to remove sticky film
• 1 jalapeno
• 1/4 cup chopped white onion
• 1/4 cup chopped cilantro
• Juice of 1/2 lime
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 tomato; seeded and chopped

1.  Boil 2 tomatillos in water for 5 minutes.

2.  In blender, puree 1/4 cup chopped cilantro, 1/4 cup chopped white onion, 1 jalapeno, juice of 1/2 lime, and splash of the tomatillo water until small chunks.

3.  Remove tomatillos from water and cool.  When cool enough to handle roughly chop and add to blender with other ingredients and pulse in quick bursts.

4.  Add chopped avocado and quickly pulse again.

5.  Add ingredients in blender to bowl.  Add chopped tomato and spices.  Salt to taste.

Texas Caviar

• 1  16 oz. can black eye peas, with jalapeno, drained
• 1  16 oz. can pinto beans, drained
• 1  16 oz. can black beans, rinsed and drained
• 1  6 1/2 oz. can pimiento strips, chopped
• 1  onion, chopped
• 1  cube celery, chopped
• 1  cup green bell peppers, chopped
• 1  green chili pepper, chopped
• 1  16 oz. can white corn, shoepeg, drained (this is a must!)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon water
• ¾ cup cider vinegar
• ½ cup canola oil
• ¾ cup sugar

1.  Mix dressing ingredients - last 6 and heat till sugar dissolves.  Cool to room temperature.

2.  Pour dressing over bean mixture.  Marinate at least 2 hours or overnight.

3.  Before serving, drain and serve with Frito Scoop chips.  Marinate in refrigerator.