Monday, August 23, 2010

Salsa Show-Down: Recipes and Results

We had a great time on Thursday, Aug. 19th at our 1st Annual Salsa Show-Down at the Kaysville Farmer's Market.  We hope to continue this fun, free event each year.  According to April Clark who is in charge of the market we had great attendance.  She said that, "the Showdown brought 102 more people into the market than our previous record.  We continue to break attendance records weekly.  This week brought our new high attendance to 884.  Our average weekly attendance is currently 682. "  Way to go everyone who came out and broke the attendance record!  We appreciate your support for the gardens and the market.
Avacado Salsa by Dede and Erin

Thanks to all those who competed at our Show-Down.  Our wonderful interns, Dede and Erin, for filling in last minute and making such a wonderful avocado salsa.  It truly was the "People's Choice."

Fresh Corn & Black Bean Salsa by the Curries

Thanks Linda, Shawn, and Heidi Currie for such a delicious, fresh salsa that won the judges hearts and votes.  Their "Golden Tomato" recipe will be coming on a later post.  Stay tuned!
Becky Low's Shrimp Salsa
 Thanks to Becky Low, the fastest salsa maker in the west!  Her original creation was delicious with shrimp.

Jim Hickman's Miracle Salsa
 Also, thanks to Jim Hickman and his many variations of his "Miracle Salsa."  I hope that you were all able to sample these mouth-watering salsa creations.  They were all masterpieces and were all eaten in less than an hour!

As promised here are 3 of the 4 salsa recipes.

Avocado Salsa Recipe
Dede Shupe

1/2 medium red onion
1 tsp. coarse salt
Cilantro to taste
Jalapeno pepper diced (optional)
2 avacados
2 roma tomatoes
Lime juice

Add salt, diced onions, cilantro, and the jalapeno into a small mixing bowl.  Mash into a paste. Add chopped tomatoes and avacados. Sprinkle with lime juice.

Shrimp Salsa Cheese Nachos
Becky Low
Dairy Council of Utah/Nevada

2              cups chopped tomatoes
1/2         cup chopped sweet peppers
1              jalapeno, seeded, finely chopped
1-2          cloves finely minced garlic
1/2         cup chopped red onion
1/4         cup finely chopped cilantro
1/2         pound cooked salad shrimp, peeled, deveined
1/4         cup fresh lime juice (2-3 small limes)
1/2         cup chopped cucumber
1              teaspoon salt
                Fresh ground black pepper to taste
1-2          avocados, peeled, pitted, sliced
1 1/2      cups shredded mozzarella cheese
                Crisp tortilla chips

Combine first eleven ingredients, mix.  Cover and refrigerate 1-2 hours to blend flavors. 

Preheat oven to 400 degrees.  Arrange chips on a large baking sheet, sprinkle with shredded cheese; bake until cheese is mostly melted.  Serve warm chips and cheese with salsa and slices of avocado.

Emily's Miracle Salsa--Black Bean & Corn Salsa
1 8oz. tomatillo or jalapeno avocado salsa
1 12oz. can of corn
1 12oz. can of black beans, rinsed
3 tomatoes, diced
1 small onion, chopped

Mix all ingredients together and serve.

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