First Prize
3 green onions diced
2 cloves fresh garlic diced
3 whole medium tomatoes chopped
1 teaspoon oregano
11 round chile pequin peppers chopped
juice from 1 (8oz) can stewed tomatoes
3 Tbl fresh cilantro chopped
salt to taste
Chop and blend all ingredients together. Chill before serving.
2nd Prize
Pineapple Mango Salsa
by Carol Castillo
Won: $75 Gift Card to North Haven Gardens + $25 Bliss Raw Cafe + $20 Taco Joint
1/2 large ripe pineapple
2 large mangoes
1/2 c. red onion
1/4 c. fresh lime juice
1 bunch cilantro chopped
10 jalapenos
Chop and mix all fruit (pineapple, mango, onion, jalepenos). Add cilantro and lime juice. Mix well, chill and enjoy. Especially delicious with grilled chicken, fish and pork.
by Carol Castillo
Won: $50 Gift Card to North Haven Gardens + $10 Bliss Raw Cafe + $10 Taco Joint
4 lbs. roma tomatoes
2 large white onions
1 full head of garlic
30 jalapenos
Boil jalapenos, onion and garlic together until jalapenos are tender. Add tomatoes to boiled mixture until tomatoes begin to burst. Remove skin from tomatoes. Blend tegether in molcajete (mortar) or use a food precessor until salsa is coarsely chopped. Add salt to taste.
Honorable Mention: $10 Taco Joint
Avocado Salsa
by B.J. Marlar
1- 16oz frozen corn kernels thawed
2- 2.25 oz. cans sliced ripe olives drained
1 red bell pepper chopped
5 cloves garlic minced
1/3 c. olive oil
1/4 c. lemon juice
3 Tbsp cider vinegar
1 tsp dried oregano
1/2 tsp salt
1/2 tsp ground black pepper
4 avocados, peeled, pitted and diced.
1. In a large bowl mix corn, olives, red bell pepper and onion.
2. In a small bowl mix garlic, olive oil, lemon juice, cider vinegar, oregano, slat and perpper. Pour intot he corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
3. Stir avocados into the mixture just before serving.
Honorable Mention: $10 Taco Joint
Pina Colada Salsa
by Denise Brown
1 c. usweetened coconut chips
1 6oz can pineapple juice
1 large red bell pepper diced small
2 serrano peppers dices small
1 serrano pepper whole
1/2 medium red onion diced
1/4 c. lime juice (more to taste)
Mix the first 3 ingredients in a bowl. Cover and refrigerate overnight to soften the coconut. The next morning add the next 3 ingredients. Just before serving add the lime juice, cilantro and salt. Delicious with grilled shrimp or mild fish.
1 pineapple peeled, cored and copped
