Hominy Salsa (Tocabe Style)

2 cups cooked hominy (see note below)
1 red onion, diced small
1 tablespoon ground cumin
2 tablespoons minced garlic
2 serrano peppers, minced (adjust to taste)
1 teaspoon chili powder
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon kosher salt
1/4 cup finely chopped cilantro
1/3 cup sugar
1/3 cup fresh lime juice (lemon juice used)
2 tablespoons white vinegar
1/3 cup canola oil or virgin olive oil (canola used)
1/2 cup dried cranberries

Optional ingredients:
3 ripe avocados, peeled, pitted and diced; large
1 red bell pepper, diced small

Mix it all together. Chill for 2-4 hours or overnight. Will keep refrigerated for 2-3 days.

NOTE: To cook hominy, rinse canned hominy, add to a pot, cover with 2" of water, boil for 45 minutes, stir often, check water often, check for tenderness, if hard, continue to cook till tender not mushy.