1 can Brooks Hot Chili Beans (Not to worry, they aren't really hot)
1 can sweet corn (Drain first, and save the water in the freezer for making a soup later.)
1 can black beans
1 can white hominy, drained
1 small can (5oz?) of sliced black olives, chopped
chopped parsley (or parsley flakes)
1/2 onion, chopped (or dried chopped onion)
pimento or some diced red bell pepper
granulated garlic
chili powder
cumin/comino
salt and pepper
Mix and chill.
You can also add a can of petite sweet peas, drained.
I always add Durkee's Frank's Louisiana Hot Sauce, but Crystal or a house brand will do. Note! This is not Tabasco; it is a vinegar-based hot sauce that adds flavor and just a bit of heat.
I didn't put amounts on the spices. Strengths vary with brands, and some people will like more than others. Do what you think works for you. It also taste better after a day in the refrigerator, but it isn't necessary. Making this takes about 5 minutes if you used the dried parsley and onions, but allow the onions 30 minutes or so to soak up some of the juice.
Serve with corn chips, Scoops, Fritos, etc. If you can get some blue corn chips or avocado-flavored chips, it really makes a pretty appearance. You can also spread sour cream on chips and top with the salsa, but you need to make a lot of them.
I made this for my Trivia team a few months ago, and everyone really liked it, even the guy who sweats when he eats plain black pepper. _______________________________________ Karrow Could you explain what weight #303 cans are to us non-Americans please.
06-03-06, 06:28 AM DorianGreyed While it varies with content, it is usually about 15 ounces. It is slightly taller than a can of Campbell's soup sold in the US, and the diameter is just a bit longer.
Food Can Sizes (The #10 can is the kind usually seen in commercial kitchens.)
06-03-06, 07:19 AM Karrow Thank you. You Americans are so quaint with your weights and spelling.
06-03-06, 07:42 AM DorianGreyed
10-27-06, 02:08 PM Julieta Martinez Oh this sounds interesting. I think I´ll try it tonight.
10-28-06, 10:25 AM Julieta Martinez I couldn´t find the beans, DG. Do you have a substitute?
10-28-06, 12:20 PM DorianGreyed If you mean the Brooks Hot Chili beans, just cook some pinto beans, and then simmer them in a tomato sauce with some ground chilies (or chili powder) and comino. The final product should look like beans with sauce on them rather than beans in sauce.
If you mean the black beans, then substitute another kind of cooked bean. Kidney beans would work. The taste won't be exactly the same, but that's OK; we're not making a watch. Besides, you may like the salsa with kidney beans more than with black beans. Then main reason I used black beans rather than kidney when I first made this was for appearance. I felt that there was enough red with the tomatoes.
Julieta, use this recipe as a basic guide rather than something that has to be followed by the letter. What is available to me may not be available to you, and what is available to you may not be available to me. The most expensive thing (for me) in the recipe is the olives. All the other canned ingredients cost less than 50¢ a can. Naturally, if you have tomatoes growing in a garden, they would be both cheaper and better tasting than canned.
Besides the cost, which is always a factor with me (Roll Eyes), the two most important things with something like this are taste and nutrition. This is cheap, tasty, and actually good for you, where as dip (unless it's yogurt dip), while tasty, is neither cheap nor good for you.
This salsa could also be used as a side dish or as a topping for any of several tortilla fillings.
By the way, the next time I make it, I am adding shredded cheddar to the mix.
This message has been edited. Last edited by: DorianGreyed,
Posts: 17620 | Location: Lincoln Place, Granite City, IL, USA | Registered: 06-03-02
