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 1st Prize
$100 NHG Gift Cert. + $20 Taco Joint Gift Cert.
Janice’s Famous Salsa
In a large pot, boil and turn off when dissolved:
1/3 cup vinegar
1/3 cup olive oil
¼ cup Accent Seasoning
¼ cup salt
In a food processor, chop the following in several batches 5-6 jalapeno peppers with seeds 1 large onion several cloves of garlic cilantro ( I use the leaves from one whole bunch) tomatoes (I use 3-(28oz) cans of peeled, chopped tomatoes)
Be careful not to over-process or you’ll have ketchup. Add all ingredients to the pot. Squeeze at least one good,
juicy lime (or more). Add mild chile powder to taste. Add garlic powder or salt
if needed. Add hot chile powder if not hot enough for you! Feel free to add
more or less onion, garlic or tomatoes…this is how I like it, but everyone is
different.
 2nd Prize
$75 NHG Gift Cert. + $20 Taco Joint Gift Cert.
Charles T. Gonzales
Salsa De Zizo
1 can Mexican Tomatoes
15 Serrano Peppers
½ clove Garlic
Herbs & Spices (cumin, garlic, crushed red pepper, salt)
1 bunch Cilantro, stems included
Boil Peppers & Garlic about 45 minutes in 1-cup
hot water. Then add herbs/spices. Blend on Chop. Charles says to add as much of
the spices as you wish to taste. He learned from his grandmother and she never
measured. She added spice by feel. He suggests you do the same.
 3rd prize
$50 NHG Gift Cert. + $20 Taco Joint Gift Cert
Rebecca Allinson
Caribbean Salsa
2 mangoes, diced small
1 cup cherry tomatoes*, quartered or halved depending on
size
2 cayenne chiles, finely dices
2 tablespoons finely diced red onion
1-2 tablespoons finely chopped cilantro
1-2 tablespoons fresh lime juice
pinch of flaky sea salt, crumbled
*For this recipe, ‘Sun Gold’, ‘Gold Currant’ and ‘Matt’s
wild Cherry’ tomatoes were used. All were grown from seed purchased at NHG and
stared indoors in January. Severy ‘Yellow Pear’ tomatoes were also included.
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