2 1/2 tablespoons white sugar
2 tablespoons vegetable oil
2 tablespoons vinegar
1 quart flour
1 cup water
1 1/2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons garlic powder
1 teaspoon dried basil
1/4 teaspoon seasoning salt
1 medium orange, juiced, and zested
Sauce Mix:
2 tablespoons wine vinegar
2 tablespoons hot water
In a medium saucepan, combine sugar, oil, vinegar, sugar, lemon juice, red wine vinegar, garlic powder, basil and seasoning salt. Mix well. Give mixture a chill fermentation in refrigerator.
Stir orange juice and zest into tomato juice and mustard zest. Let mixture stand for several days or long enough to let flavors pop.
Dilute over medium heat a portion of the hominy. Cover container, and refrigerate, stirring occasionally, to keep mixture from absorbing moisture.
Prepare the second layer of sauce by stirring the orange juice, orange zest and orange juice mixture into the hominy. Transfer mixture to a jug and spread into a second large container, further diluting the hominy. Stir in the remaining vinegar and hot water. Transfer mixture to the first container, mixing thoroughly. Pour sauce over hominy, cover, and refrigerate.
⭐ ⭐ ⭐ ⭐ ⭐