cooking with salsa, no preservatives?

Bordello

It's been sometime since I've made mexican meatloaf, I usually go to my favorite Mex. restaurant for their salsa, it has no preservative so they say to use it within 3 days. I mix it into the meat and also on top after the loaf is formed then into the fridge for it to set up, then indirect on the grid, drip pan on the plate setter for the grease and the loaf sits on the grid.

My question is for the leftover meatloaf, after cooking is the salsa safe after the 3 day period. Tried to google it but didn't have any luck.

Thanks for any input,
Bordello

Photo Egg

After cooking it's safe as long as the meat is safe.
Sounds like a great meal...

stike

you're not worried about it being safe, but fermenting or getting moldy...

it's going to be cooked, and it's high in acid, too.

i can't see the issue.
want to see some pics of old beef? :laugh:

Bordello

Stike,
Seems ever Beef I have is an old one with somebody. :silly:

Thanks,
Bordello

Bordello

That is what I thought but being as I Egg things just to Egg and then give it away I wanted to be sure.

Thanks,
Bordello

stike

not me! :laugh:

Richard Fl

After cooking just like spaghetti sauce IMHO.
Save yourself a trip to the taco stand and make your own.
This is great 3-4 days after the making and if you roast the tomatoes and peppers on BGE you get a great smokey flavor.

Salsa, Pico de Gallo, Richard Fl.


INGREDIENTS:
6-8 Whole Tomatoes
1 Medium Red Onion
1 Bunch Cilantro, fresh
1 Can Green Chiles, diced, Ortegas/El Paso or similar
1-2 Whole Jalapenos, fresh
Juice from 1 fresh Lime
1/4 cup Wine Vinegar
1 dash Cayenne Pepper
Fresh ground Pepper, to taste
1/2 oz Cuervo Gold Tequila, to taste (optional)
2-3 Tbs Hot Italian Cherry Peppers, diced (optional) or La Bomba




Procedure:
1 Take tomatoes and cut in half against the stem, remove the seeds and any juices and
2 discard. Dice tomatoes in 1/4 inch pieces.
3 Sprinkle with a little salt and let set for 30 minutes to remove more juices (prior to
4 doing this, if you desire, lightly roast the whole tomato to remove the skin-gas
5 burner or grill is best, but keep some of the burnt skin for flavor and texture).
6 Finely dice red onion, jalapenos, and cilantro (leaves only).
7 Mix all ingredients (best the next day-will keep refrigerated for about a week)


Recipe Type
Appetizer, Salsa

Recipe Source
Author: Richard Howe (Richard Fl)

Source: BGE Florida Eggfest '09, Richard Fl

This is the way we like it, but play around for your taste buds, there are choices for

each palate.

Bordello

No not at all.
Were one big happy family. :silly:

Cheers,
Bordello

Bordello

Thanks,
That looks great, have to see what I have on hand. I have in a folder now so I don't lose it.

Regards,
Bordello