2012 Salsa Contest Recipes

Salsa Caliente

submitted by Lindsay Salinas

5-6 Roma Tomatoes (chopped in large chunks)
2 cans Rotel
1 small-medium onion (chopped in large chunks)
1 clove minced garlic
1 whole jalapeño (chopped in large chunks)
1/2 teaspoon sugar
1/2 teaspoon lime flavored beer salt
1/2 teaspoon cumin
1/2 cup cilantro
Juice squeezed from 1 lime
Mix all ingredients in large bowl, then chop in food processor or blender for 8-10 pulses. It tastes best after being refrigerated for an hour or two.

Summertime Salsa

submitted by Bob Durrwachter

15 large Roma-type tomatoes coarsely chopped
5-15 medium tomatillos, finely chopped
4 medium sweet onions (Walla Walla), chopped
4 tbsp finely chopped mixture of fresh thyme and oregano
10-20 ripe jalapeños, finely chopped
4 tbsp peanut or olive oil
2 cups chopped fresh cilantro
Mix ingredients; eat fresh or let sit overnight in the refrigerator.  Add salt to taste prior to serving.

Fermented Salsa

submitted by Mattias Kriemelmeyer

2 lb. tomatoes (mixed varieties), peeled seeded, & diced
1.5 cups onions, chopped fine
1-2 tsp. hot peppers, minced (I use fatalli or habanero), use more or less depending on heat desired, for mild salsa use jalepenos
4 Tbsp. fresh garlic, minced
1 cup cilantro, chopped
1-2 limes, juice only
1 Tbsp. kosher salt
4 Tbsp. active whey (I used rBGH-free cows whey) to activate lacto-fermentation
Method: 1. Using a large soup pot, boil 3-4 quarts of water. Drop tomatoes in water for 20-30 seconds. 2. Remove tomatoes from water and put into an ice bath or rinse in a colander under cold water. 3. peel off skin with bare hands. It should come off easily. 4. Prepare all ingredients as stated and add to a large bowl. If using really hot peppers, use gloves! 5. mix well with a spoon, be careful not to crush tomatoes. 6. Transfer salsa into a sterilized quart jar. Salsa should be covered in liquid and be 1 inch from top of jar. Cover tightly and keep at room temperature for 48 hours to ferment before transfering to cold storage.

Iowa Rhubarb Salsa

submitted by Enid Dunn

4 cups paste tomatoes, peeled, diced and seeded
3 cups rhubarb, finely chopped
1 cup bell pepper, chopped
1 jalapeno pepper, chopped and seeded
1 medium onion, finely chopped
2 cloves minced garlic
4 Tbsp brown sugar
2 tsp coarse salt
1 Tbsp cumin
5 oz lime/lemon juice
Directions: Bring ingredients to a gentle simmer for about 20 minutes.  Adjust seasonings.  Makes two quarts.  May be processed in water bath for 15 minutes.

Amish Fiesta

submitted by David Esslemont

1 cup Amish Paste tomato sauce
1/2 cup toasted ancho/guajillo sauce
1/4 cup chopped red onions
1/4 cup chopped yellow onion
1 1/2 tablespoon chopped garlic
2 tablespoons chopped cilantro
2 tablespoons cider vinegar
1 tablespoon chopped fresh jalapeños
1/2 teaspoon sugar
1/2 teaspoon Maldon salt
Method Combine all ingredients in a suacepan over medium heat. Bring to boil then turn down heat and simmer for ten minutes, stirring frequently. Yields 1 pint – Medium Heat intensity

Trial & Error Yellow Tomato Salsa *RUNNER UP 2012 SALSA CONTEST*

submitted by Vickie Curtin

20 to 24 cups Yellow Tomatoes (Sometimes I mix red and yellow tomatoes, depending on what’s available.) Peel, dice, & drain
4 Large Onions, diced
6 to 8 Jalepeno, diced (Depends on heat wanted)
3 Green Bell Peppers, diced
3 Orange Bell Peppers, diced
3 Red Bell Peppers , diced
2 Large Red or Yellow Sweet Banana Peppers, diced
6 Cloves Garlic, diced
2 Cups White Vinegar
1 1/2 to 2 cups Sugar (to taste)
2 Tablespoons Canning Salt (optional)
1 Package Med. Hot Mrs. Wages Salsa Seasoning Packet to supplement flavor
Mix all ingredients and heat thoroughly, stirring often. When heated throughout, add: 1/2 cup cornstarch (mixed with just enough warm water to dissolve). Slowly stir into ingredients (thickens any excess liquid). Immediately ladel into jars and seal. Place in water bath for 10 minutes.

Randy’s Salsa

submitted by Randy Schmidt

2 Cups chopped plum tomatoes
1 Cup chopped onion
4 chopped jalapeno peppers (seeded) (more if desired, or other hot peppers)
1 cup freshly cooked chilled (or frozen) sweet corn
1 cup black beans
1 cup pinto beans
1 small red bell pepper chopped
2 cloves of garlic minced
juice of one lime
1/2 tsp chili powder
1/2 tsp cayenne powder (optional)
1/3 cup chopped fresh cilantro (or 2 T dried)
Mix and let sit in the fridge for at least 4 hours. Stir and serve with your favorite chips.

Salsa Fresca

submitted by Carina Cavagnaro

4 lbs ripe heirloom tomatoes, diced
1 red onion, finely diced
3-4 avocados, diced
1 bunch fresh cilantro, destemmed, chopped
2-3 jalapenos, seeds removed, minced (more or less to taste)
2-3 limes, juice only
Salt and pepper
Mix all together. Salt and pepper to taste.

Brandywine Tomato Salsa *WINNER 2012 SALSA CONTEST*

submitted by Becky Hoff

6 cups Brandywine tomatoes, peeled, cored, and chopped
4 cups bell peppers, chopped
2 cups hot peppers of your choice, chopped
2 cups onion, chopped
2 heads garlic, finely chopped
2 cups apple cider vinegar
4 tsp dried oregano
1 tbsp canning salt
1 tsp freshly ground cumin
Method: Combine all ingredients.  Bring to a boil over medium high heat.  Gently boil until slightly thickened – approximately 15 minutes.  Ladle into pint jars.  Leave 1/2 inch head space.  Cap and process in boiling water bath for 20 minutes.  Cool jars for 24 hours and check seals.

Peach and Orange Tomato Salsa

submitted by Finn Deen-Lester

1 orange tomato, extra large, chopped
1 fresh peach, chopped
1 tsp fresh parsley, chopped
1 tsp fresh basil, chopped
½ tsp hot pepper flakes
1 tsp agave nectar
Salt and pepper to taste

Jimpossible Salsa

submitted by Jim Tripp

6 cups Tomatoes (Cream Sausage, Roma, Brandywine), chopped
3 heads garlic, finely chopped
3 jalapeno peppers, seeds removed, chopped
1 ½ cups onion, chopped
2 cups sweet corn
2 ½ cups cooked black beans
3 tbsp salt
3 limes, juice only
¼ cup apple cider vinegar
1/8 cup hempseed oil
Handful fresh basil, chopped
Note: Amounts are approximate.  Easily tailor to personal taste.

Salsa Diablo

submitted by Ann Sheahan

Chili Peppers
Lime Juice
Method: Chop all ingredients and mix together.