|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|
|Jim Hickman's Miracle Salsa|
As promised here are 3 of the 4 salsa recipes.
Avocado Salsa Recipe
1/2 medium red onion
1 tsp. coarse salt
Cilantro to taste
Jalapeno pepper diced (optional)
2 roma tomatoes
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
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 Salsa1 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.