I drove to the States in October to visit home and a visit wouldn’t be complete without the customary loading up on food supplies. One of the prized possessions of my trip were two massive jars of Hatch Green Chili salsa from New Mexico. A flavor so fine is coveted in the US, let alone Canada where traces of Mexican food, where found, are quite often sub-par. With the great responsibility of a single jar of salsa remaining, the opportunity to ensure it’s longevity needed to be seized.
OUR RECIPE
4 Cups of rice (dry)
3 Cups of black beans (dry)
1 Can of corn (341 ml)
1 Can of olives, sliced (371 ml)
4 Cans of chicken, drained (197g each)
500g Hatch Green Chili Salsa
1 medium onion, diced
1 tomato, diced
1 bunch of cilantro, finely chopped
1 Tbs + a dash of kosher salt
1 Tbs cumin
1 Tbs Coriander
1 Tbs Garlic Powder
Cook rice.
Cook beans with a dash of salt, 1 tbs garlic powder. Drain.
Add cooked beans and rice to a (quite) large bowl.
Add corn, sliced olives, drained chicken, salsa, salt, cumin, and coriander to bowl.
Place onion, tomato, coriander, and a dash of salt in a food processor; blend well. Add to bowl.
Mix everything in the bowl.
Add to dehydrator sheets in thin layers.
Makes 1,510g OR 11 meals of 130g plus 80g of excess.