01-05-2013   2 comments

Today is going to be creative cooking day for me.  I have a few hours to kill so I decided it might be a great time to adjust my favorite salsa recipe, Corn & Black Bean. I want to make it a little more flavorful than usual with a few new ingredients I’ve not attempted before. This takes a while to do but adjusting the written recipe is always much easier than making it work in the pot.

In the past I normally add the black beans (my fav’s) to the pot towards the end of the cooking process. This allows them to cook slightly in the pot and more during the twenty minute canning process. If done properly they’ll cook just the right amount and won’t be mushy.  My problem was getting the corn to be more flavorful.  I wanted a natural smokiness to come through my salsa without using something manufactured, like Liquid Smoke, to do it. My solution was to switch from whole kernel yellow corn to white Shoe Peg corn.   I prefer the flavor of Shoe Peg and it seems to hold it’s shape better when cooked. If everything cooks to mush it makes for a salsa with little or no texture.

I propose to  take the corn from the cans and spread it on an cookie sheet lightly sprayed with olive oil. Then lightly spray the corn itself and sprinkle with Cumin.  Place in the oven at 425 degrees until golden brow then remove it, stir it up, and replace in the oven. When it’s roasted to my liking I’ll remove it and set it off to the side.  That’ll give the corn a huge boost of flavor with some crispiness as well.

I normally make my salsa’s extremely hot but without losing all of the flavor to the heat.  I love habanero and in my opinion it has by far the best combination of flavor and heat.  I also intend to  add a dozen diced jalapenos for addition flavor and 6-8 Serrano peppers for more heat.  That should allow me eliminate Cayenne pepper from my old recipe.  While Cayenne has great heat it lingers in the back of the throat which I really don’t like. 

I want a person eating my salsa to initially taste nothing but the flavors of the ingredients and then slowly feel the heat begin to rise.  The more you eat the hotter it will get and to me that’s perfect.  Well, I’m off to shop for ingredients at the local supermarket and I shall return.

Do-Wa, Do-Wa, Do Do Ditty (Just a time killing tune)

I’m back with two bags of all of my favorite things; assorted hot peppers, fresh herbs, white onions, and my absolute favorite, red onions.  I have at least an hour of dicing up these goodies in preparation for cooking.  I like to throw them all into one container so they can mix and mingle their flavors overnight in the fridge before I toss them in the pot tomorrow. Hopefully by Sunday afternoon I’ll have ten quarts of dynamite, smoking hot, and tasty salsa .

I can’t wait.

Posted January 6, 2013 by Every Useless Thing in Cooking, Just Saying

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2 responses to “01-05-2013

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  1. Well,,,,,,,how did it turn out?

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