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 1st Prize
$100 NHG Gift Cert. + $25 Taco Joint Gift Cert.
By Jo Garcia
Chile D’arbol
8 dried Chile de Arbol (qty
depends on how hot you like it!)
1/16 of a fresh white onion
Fresh garlic (1 raw clove is
good)
10 Tomatillos (husked &
boiled)
1/2 bunch of cilantro
Tsp Salt or to taste
Boil the chilies and
tomatillos until soft. Transfer to a blender and add the other remaining
ingredients. Blend together. Add limes at the end for extra flavor. Wonderful
served over eggs or on tacos.
 2nd Prize
$75 NHG Gift Cert. + $15 Taco Joint Gift Cert.
By Joseph Hill
Joseph Hill’s Taste of Mexico Salsa!
1 jalepeno (or to taste)
1 garlic clove
5 roma tomatoes
1 lime (squeezed)
3 Tbsp diced onions
3 Tbsp chopped fresh cilantro
2 pinches sugar
1 tsp kosher salt
Blend jalapeño and garlic in the food processor to chosen
texture. Mix in the other ingredients. Chill and serve.
 3rd prize
$50 NHG Gift Cert. + $10 Taco Joint Gift Cert.
By Becky Montgomery
Fire Roasted Veggie Salsa
(We included her notes in the recipe as she grew most
everything herself! Yum!)
- Red
Bell Pepper quartered & seeded (I only had a small one ready in the
garden, a few would be best)
- 4
small ears of fresh corn, husked (I grew ‘Jackpot Hybrid’)
- 1
bunch green onions, trimmed
- 8
Tomatoes ‘Garden Delight’ (it’s the one variety I grew from seed this
year. Will grow again! Prolific producer, tasty and no disease problems so
far) Plum tomatoes would work well too.
- 2 Tbsp
olive oil
- 2
garlic cloves, minced (I did really well with garlic this year!)
- 1 tsp ground
cumin
- 2 Tbsp
fresh limejuice
- 1 Tbsp
sauce from canned chipotle peppers in adobo sauce plus 2 of the chilies
diced
- 2/3 C
chopped fresh cilantro
- Optional:
Eggplant. I used several varieties from my garden including ‘Black
Beauty’, ‘Long Purple’, ‘Fairy Tale’, sliced into rounds and roasted to
serve the salsa on. I find this a great way to use up the beautiful
eggplants I love to grow.
Set gas grill to medium high heat. Place bell pepper, corn,
tomatoes and green onion s in a gallon sized plastic Ziploc bag. Pour about a
Tbsp or so olive oil in the bag and zip it shut. Massage veggies lightly in bag
to thoroughly coat with the olive oil. Do the same with the optional eggplant.
Grill veggies, turning frequently with tongs so they don’t burn. Charring is ok.
Remove pieces as they brown, about 5 minutes for green onions, 10-15 minutes
for bell peppers, tomatoes, eggplant and corn. Cool slightly. Peel tomatoes and
bell peppers and dice along with the green onions. Use a sharp knife to cut the
corn off the cob.
Heat 2 Tbsp oil in a heavy small skillet over medium-high
heat. Add garlic and cumin. Sauté until garlic begins to sizzle but not turn
brown. About 30 seconds. Pour into large bowl; mix in lime juice and diced
chipotle chilies and the chipotle chili sauce. Mix in the roasted, diced
veggies. Season to taste with salt and pepper. Cool completely. Mix in
cilantro. Serve on the roasted eggplant rounds or chips.
 Honorable Mention
$25 NHG Gift Cert.
By Alan D. Beck
Salsa Verde
1 lb. Tomatillos, husked, washed & quartered
1 med yellow onion, diced
2 cloves garlic
1 Serrano pepper, stem removed
1 Ancho chile, stem removed
1.5 tsp cumin
½ tsp salt
¼ tsp red pepper
¼ tsp black pepper
¼ tsp white pepper
1 Tbsp brown sugar
juice of 2 limes
1 bunch cilantro
1 green bell pepper, chopped
Sauté the onions in 2 Tbsp olive oil over medium high heat
until the onion starts to brown. Add the garlic, Serrano, and Ancho chile.
Continue to sauté for 3 more minutes or until the garlic starts to brown. Add
the tomatillos, cumin, slat, pepper and brown sugar. Continue to sauté until
the tomatillos begin to lose their bright green color and begin to soften.
About 4 minutes. Remove from heat and let cool for 5 minutes before proceeding.
Add cilantro, green pepper, lime juice and blend until with an immersion
blender until smooth. Serve warm or cold. Can be sued as salsa for chips or as
a sauce for enchiladas.
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