wayne boatwright

I made the following salsa recipe that was posted on rec.food.cooking,
which includes a few minor changes in quantity of ingredients.

This makes far too much salsa for one person, and I'm the only one in our
household that eats salsa.

Would this suffer too much from freezing in portions?

TIA


* Exported from MasterCook *

Balsamic Black Bean and Corn Salsa

Recipe By : Rusty
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 Ounces Black Beans -- drained
14 Ounces Corn, Canned -- drained
14 Ounces Diced Tomatoes -- w/green chilies, undrained
1/2 Cup Salsa Verde
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
1 Each Lime -- juice only
4 Each Green Onion -- chopped
1 Each Jalapeno Chile Pepper -- finely diced
1/4 Cup Fresh Cilantro Leaves -- finally chopped
1 Clove Garlic -- finely minced
1 Teaspoon Ground ***in
1 Teaspoon Chili Powder
1/4 Teaspoon Salt

In a large mixing bowl, combine all ingredients. Mix well and refrigerate,
covered, until well chilled. Serve with taco chips, crudité, or alone as a
salad.

- - - - - - - - - - - - - - - - - - -

--
Wayne Boatwright @¿@¬
_____________________

the joneses

Eeps Wayne - just the exact same as my Black Bean and Corn *Salad* I cribbed
from somebody else on RecFoodCooking! No, I never froze it, but let me know
how you like it.
Edrena

wayne boatwright

On Fri 28 Apr 2006 07:30:16p, Thus Spake Zarathustra, or was it The
Joneses?

I love it! In fact, the salsa alone was my dinner tonight. :-)

Rusty posted this on rfc a few days ago. I suppose it may have been posted
before, but I didn't see it earlier.

I know you've never frozen it, but have you tried canning it, or just
making it fresh each time?

--
Wayne Boatwright @¿@¬
_____________________

the joneses

That rfc - just too many posts for me to keep up with.
I wouldn't can it at all, I'd lose the crispyness of fresh tomato, celery & grn
pepper & cilantro in mine. If we canned it (and I feel it would have to be
pressure canned with all the beans & corn) it would be salsa, but not salad. I
make it fresh about once a month or so and it keeps in the fridge for a week or
ten days. Every day I eat some for lunch and add something different from
dinner - scraps of chicken, a few sardines or small can of tuna. Bit of roast
whatever.
OB preserving: Made fajitas using skirt steak, tasty but tough, will use
regular sirloin next time. Boiled truly ancient *Jellied beef stock* covered
with fat layer for 30 mins; prob not necessary due to cold & jelly & salt &
garlic, but not killing DH. Sauteed garlic & ***in & chipotle, added tough
beef, stewed 1 hour, added *Frozen Pico de Gallo ice cube* & veggies. Fab soup,
just fab.
I HAVE (green) TOMATOs. They're about the size of handballs, but I'm ready.
Edrena, knife in one hand, salt in the other.

george shirley

Living where you live Edrena you know it ain't a fajita unless it's made
of skirt steak. That's why the meat has to be marinated and it MUST be
cut across the grain, not with it. I grew up on the cheap cuts of beef
before fajitas became a popular Tex-Mex dish. You can also cook them
long and slow and they'll be tasty. chicken fajitas are too small <VBG>,
and, although I've lived on the Gulf Coast most of my life, never saw a
shrimp fajita. Pigs got fajitas but they're worth more as bacon.

We have bell peppers big as my fist but the maters are only about g****
size, we're still having some night time and early morning temperatures
below 70F. The figs are making good though.

George

the joneses

Yes, I've figgered I cut it wrong and didn't marinate long enuf. Good taste to the
meat, I see why we use it, but still...
We're fixing to go fishing for 2 weeks, so I dunno if the rest of my garden will make
it. My house watcher is never as dedicated to gardening as I am.
Oh well, we got long growing season, will just try again.
Edrena.

melbas jammin

I think it will be fine -- especially if you thaw it slowly in the
fridge and don't muck around with a spoon until it is completely thawed. JMO. -- -Barb
<http://jamlady.eboard.com> Updated 4-20-2006 with our visit
to Kramarczuk's.
"If it's not worth doing to excess, it's not worth doing at all."

wayne boatwright

On Sat 29 Apr 2006 04:00:43p, Thus Spake Zarathustra, or was it Melba's
Jammin'?


Thanks, Barb. I'm going to give just a portion of it a try. Good idea about
the thawing and not mucking about in it until thawed.

--
Wayne Boatwright @¿@¬
_____________________

wayne boatwright

On Fri 28 Apr 2006 10:03:11p, Thus Spake Zarathustra, or was it The
Joneses?


Actually, I would love to get my hands on some nice green tomatoes. It's
been far too long since I've been able to make tomato pickles, green tomato
relish, green tomato pie, and fried green tomatoes. I'm at the point of
missing them where I'd rather have green ones than ripe red ones. :-(

I think trying to grow them in unshaded desert would be too difficult, and
I'm not that good at gardening even under the best of cir***stances.

--
Wayne Boatwright @¿@¬
_____________________

wayne boatwright

On Sat 29 Apr 2006 05:06:21a, Thus Spake Zarathustra, or was it George
Shirley?

Brown turkey figs, George? I really miss those. I wonder if I could grow
them in the desert with enough irrigation. Would they withstand the soaring
temperatures?

We'll be moving in late summer/early fall, and will have about 1/3 acre,
plenty of room to plant.

--
Wayne Boatwright @¿@¬
_____________________