Comments on: PICO DE GALLO

By: Janet

Janet — Sat, 13 Aug 2011 19:50:33 +0000

Where’s the pepper? You can’t have pico de gallo without jalepenos.

When freezing I use the tomatoes with peppers in it, like rotel. Then the rest of the tomatoes are canned diced. I always make a mild batch, then the HOT batch for the boys. Some times I sprinkle a little chili powder, cayanne and corrinder. Good stuff

By: Liesa

Liesa — Tue, 19 Jan 2010 17:12:01 +0000

Wooooow Kris. This is huge. Thanks for the help. This will be the very next soup recipe I try.
Don’t worry about the frozen pico. Next time you make a batch just freeze a half a cup and see for yourself. It doesn’t turn to mush and the flavor is good. Fresh is best of course, but freezing it really doesn work!

By: Kristine

Kristine — Tue, 19 Jan 2010 16:11:54 +0000

Good morning Liesa,

Can you please tell me what the salsa is like after it has been frozen? I am sure it must be just fine but I have nightmares of tomato mush. Bottled, maybe, but frozen?

I will chant this to myself; I will try frozen salsa because you have NEVER led me wrong.

Love ya!!

I almost forgot, here is the recipe for the Black Bean Soup. Your SIL may have one similar to it.

This is from the web site “Our Best Bites”.

1 Tb olive oil
4 large cloves garlic, minced
3/4 cup diced carrots (about 2 medium)
3/4 cup diced celery (about 2 ribs)
1 cup diced onion (about 1 med. onion)
2 cans black beans, rinsed and drained (for this I used my food storage ones that I had soaked and cooked)
1 small can green chilies (diced or whole)
2 cans beef broth
1 tsp salt
1 dash pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp dry oregano leaves
1 bay leaf

1 big lime, juiced (the juice is used at the end of the process)

Toppings: sour cream, tortilla chips, grated cheese

Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion and garlic about 4-5 minutes.

Add in the black beans, chilies and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are soft.

Remove from heat. Take out the bay leaf.

Place all the soup in a blender. (you can use an immersion blender instead). Place lid on blender, but remove the stopper (the clear little lid part) and place a paper towel over the hole to avoid getting soup all over the place.

Puree soup until completely smooth. This may take several minutes. Return soup to pan and make sure it’s heated through. Squeeze in the juice from one big lime.

Ladle into bowls and top with grated cheese, sour cream and tortilla chips. Serve with extra lime wedges.

*to see this recipe in full, go to http://www.ourbestbites.com

Enjoy!!!!!

By: Liesa

Liesa — Sat, 16 Jan 2010 19:02:35 +0000

Laura, I have food chopper envy! Your fresh, from canned, salsa sounds great. (You’re aware of what usually happens when I start tossing ingredients together…)
I’ll try to get my SIL to share his recipe for the fresh Brazilian limeade.

By: Laura

Laura — Sat, 16 Jan 2010 15:33:51 +0000

Oh my gosh! This is almost the same recipe as the stuff I make! I used coupons to gather up a huge stash of muir glen organic tomatoes, and now I spend my time figuring out how to use them all. I take the fire roasted ones and put them in my food chopper with some raw onion, fresh cilantro, lime juice, garlic, salt and some (fresh if I have it, canned if I don’t) jalapeno. Whir on low (my food chopper actually reverses back and forth every 3 seconds). Taste and adjust if needed, then get out of the way, because everybody likes it!

Food storage minds must think alike!

By: Liesa

Liesa — Sat, 16 Jan 2010 06:55:58 +0000

Do it Heather!

By: Heather

Heather — Fri, 15 Jan 2010 22:09:58 +0000

I have canned tomatoes and I’m excited to try this!