May 04, 2012
12/09 An almost guiltfree appetizer I'm with the group saying the recipe makes too much.I used 1black,1pinto,1corn,4oz chiles,1jalepeno(which was like adding more green if it's seeded & cored well.I added another not as well emptied.Improved much.Then had a little kick.); half red,half green,half onion,half dressing(Half of the half amont of oil - meaning 1/8c.That's a coffeescoop,btw)In dressing I tried half vinegar,half limejuice 1T sugar&1t fresh garlic.I couldn't taste the vinegar, which I liked;but not the lime too much either.What I'm going to do next time is a can of black&pinto,can of corn;4oz chiles;whole green&red pepper;2jalepenos;bunch of cilantro;a cup of red onion;only lime juice&a clove or two of fresh garlic with 1/8c olive oil.Seems to me the sugar would make the veggies weep more.You want some,but not to encourage.Gonna add tomatoes,too. First time around was good,but too beany.Think more veggies will balance it better.Might even try serving room temperature with refried beans to help bind the babies together.It tends to jump.4/12 'Tried again.Not so impressed this time.No, not bad;but no wows either.Did 1black,1pinto,2 green peppers,2japs,1/2c red onion,1c corn, 1/2bunch cilantro (bout 1c),2plum toms, 3cl garlic,1t kosher salt,1T olive oil,3T lime juice,a T chipolte pepper w adobo sauce,1/4t cayenne.Not so pretty ;D but still pretty healthy (Win!).Soo,if I make again,I'll add more lime juice&more spice.This is one to play with. 3 1/2 stsrs
—BOOKMARKER
