Thanks to all those who came out to Salsa Day. We had a wonderful time sharing our concoctions, competing, and fellowship with everyone. As promised and as follows are the salsas submitting in this year’s Salsa Intern Challenge including the winning one, Everything Nice Salsa. Congrats to Mechelle and Nora
Philip and Daniel’s El Presidente’s Finest
5 Roma Tomatoes
1/2 Medium Size Onion
2 Medium Size Jalapeno Peppers
2 Large Cloves of Garlic
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Powder
1/2 Lime’s Juice
1/4 Cup Cilantro Leaves
1/2 Tablespoon Extra Virgin Olive Oil
1. Take two of your roma tomatoes and slice them very thin. Then using cooking spray, coat your cookie sheet and place the tomato slices on top. Next pop your tomato slices into the oven on the top shelf and set the oven to broil. Once they become very shriveled remove them. It is extremely easy to burn them so watch carefully.
2. In your food processor chop up: 1/4 Medium Size Onion 1 Medium Size Jalapeno Pepper 1 Large Clove of Garlic (not bulbs). In a skillet at medium heat pour 1/2 tablespoon of olive oil. Then place the chopped jalapeno, garlic and onion on top of the oil. Cook this mixture until the onions appear wilted.
3. Next chop the remaining tomatoes, 1 clove garlic, 1/4 onion and 1 jalapeno.
4.To this tomato mixture chop in: Cooked Onion, garlic and Jalapeno Mixture from step three, Roasted Tomato Slices, 1/2 Teaspoon Salt, 1/2 Teaspoon Garlic Powder, 1/2 Lime’s Juice, 1/4 Cup Cilantro Leaves
Grant’s Orange Afterburn
3 Valencia Tomatoes, 1 Arkansas traveler, cord with seeds remove and as much liquid removed as well.
3 cloves garlic (maybe more), slightly diced
1/2 Medium Onion, chopped
In proccesor, dice onions and garlic. Take out, and set aside. Add tomatoes to processor. Chop. In bowl, fold mix together. Season with salt and pepper. For this salsa, the garlic is pretty over powering which is the goal.
Kelly’s Arkansas Wildfire
So this was my first attempt at salsa, and not to toot my own horn, but… beep beep because I was pretty proud of myself. I tied for third in the competition which was fine by me. My salsa was Arkansas Wildfire, named for the Arkansas Traveler heirloom tomatoes used in it and the heat off of some hot peppers, both from the farm. It was definitely the hottest of the five salsas and pretty chunky compared to the others. Here is the recipe for Arkansas Wildfire:
6 medium sized Arkansas Traveler tomatoes
1/2 garlic bulb
3 hot peppers (jalapenos or hot pepper of your choosing)
dash of salt
All I did was chop this stuff up, mix it together and added the salt. I will say the garlic was a little strong for my liking, so a little less might still get the job done.
Mary’s “Mariachi Madness” Salsa
- 7 tomatoes (3 ‘Valencia’ and 4 ‘Arkansas Traveler’), seeded and chopped
- 1 medium sized onion, diced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 3 jalapeno peppers, seeded and finely chopped
- ½ habenero pepper, seeded and finely chopped
- 4 cloves garlic
- 1 T salt
- 1 T oregano
- 1 T cumin
- 1 T Tabasco
- 1 T honey
- ½ cup of apple cider vinegar
- ½ cup cilantro, chopped
Mix everything but cilantro in a large bowl. In a 2 qt saucepan, heat to boiling and reduce to a simmer for 15 minutes, stirring occasionally. Pour into a 1 quart jar and mix in fresh, chopped cilantro.
And finally the winning salsa……
Nora and Mechelle’s Everything Nice Salsa
3 medium sized tomatoes
1 half bell pepper
1 half head of garlic
1 jalepeno (to taste)
1/3 cup almonds
2 teaspoons honey (to taste)
1 medium onion
2 teaspoons basil
1 teaspoon apple cider vinegar
Dice all ingredients and stir together. Let sit overnight for best
results. Be free with your salsa-making!
Enjoy your Everything Nice salsa. 🙂