-=> Ben Collver wrote to Dave Drum <=-

 BC>   Re: 6-Ingredient Easy Cream
 BC>   By: Dave Drum to Ben Collver on Fri Aug 30 2024 04:59:00

 DD> Sometimes the simplest things are the best.

 BC> I made your Red Beans & Rice recipe yesterday and it was delicious.
 BC> I am happy with how it turned out, thanks!

Glad to help.

 BC> The salt pork was plenty salty.  It did not need any soup base nor
 BC> any additional salt.

 BC> I used jalapenos instead of a bell pepper.  I de-seeded and de-veined
 BC> the jalapenos, so i could serve it to my housemates.  They liked it
 BC> too.
 
The seeds don't carry much heat. It's the placenta (veins) that do that.
Jalapenos came in all anner of SHU heat levels - from the very mld ones
that Pace has contract grown for their grcery store sauces - so they can
adjust the heat levels to a "standard" in the manufacturing process - up
to the "Biker Billy" jalapenoes developed by Billy Hufnagle which have
up to 50,000 SHU (S coville Heat Units) and average 20 to 25,000 Scovies. 

I used to make and enter this in ICS Chili Cook-offs.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean & Corn Salsa
 Categories: Salsa, Chilies, Citrus, Beans, Vegetables
      Yield: 4 Servings
 
  1 1/2 c  Fresh corn kernels *
     15 oz Can black beans; rinsed,
           - drained
     15 oz Can diced tomatoes w/chilies
      1 md Bell pepper; diced fine
      1 md Onion; diced fine
      3    (to 4)jalapeno &/or serrano
           - chilies; seeded, fine
           - diced
      4 oz Can chopped green chilies;
           - undrained
      2 cl Garlic; diced fine
      1 ts (to 1/2 tb) ground cumin
      8 oz Can plain tomato sauce
           +=OR=+
      8 oz Can El Pato tomato sauce
           +=OR=+
      8 oz Can Snap-E-Tom tomato sauce
    1/2    Avocado; peeled, pitted,
           - diced 3/16"
      2    Limes; juiced
    1/2 bn Fresh cilantro; chopped
           Salt & Pepper
 
  Cook corn in a small amount of boiling water for 4 minutes
  or until crisp-tender; drain and cool. Combine corn and
  remaining ingredients.
  
  Makes 4 cups of Pico de Gallo.
  
  * 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of
  Green Giant Niblets or Mexi-Corn may be substituted.
  
  I've won prizes at several chilli cook-offs with this
  recipe.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... January 20, 2021 - The end of an error!
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