Shiloh Maples, Little River Band of Ottawa Indians
Prep time: 15 minutes • Refrigerate time: 2 to 4 hours

"A few years ago, I was trying to imagine what an Indian Taco would look like using foods indigenous to the Great Lakes. I used a handmade corn tortilla and roasted venison — but I struggled to think of toppings that would complement those. A friend mentioned having tried some hominy salsa somewhere out West, so I decided to experiment with my own version. It’s been a hit around home and AIHFS (American Indian Health & Family Services) ever since!"
- Shiloh Maples

Ingredients

• 2 cups cooked hominy
• 1 small red onion, diced
• 1 tablespoon ground cumin
• 3 cloves garlic, minced (use less if you desire)
• 1 serrano or jalapeño pepper, minced
• 1 teaspoon chili powder
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 cup chopped cilantro
• 1/3 cup lime juice
• 4 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1/2 cup dried cranberries

Directions

1. Mix all ingredients together.
2. Chill for 2 to 4 hours or overnight.

Note

• This recipe provides small amounts of many vitamins and minerals.
• View the Good Food Cookbook 2nd Edition for more recipes.