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Check out the salsa at Salsafest, then make your own
Published: 7/15/2011 12:18 PM
Last Modified: 7/15/2011 12:18 PM

Friday is Salsafest, a fun festival that celebrates the heat.

Sample salsa and then vote on your favorite. It all takes place at 5 p.m. at the Centennial Green at Sixth Street and Boston Avenue. Once you've tasted some salsa, stay for the chihuahua races at 7 p.m.

Here are a few salsa recipes you can try at home.

The Pioneer Woman's salsa is perfect. Layers of flavors come from garlic, jalapeno, spices and lime juice. Cilantro keeps it balanced.

Restaurant Style Salsa

1 (28-ounce) can whole tomatoes with juice
2 (10-ounce) cans Rotel
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro (more to taste)
1/2 whole lime juice
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like — I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

2. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Here's one that would fit right in at Salsafest's alternative category.

Grilled Tomatillo and Pineapple Salsa

Makes about 2 1/2 cups

1 pound fresh tomatillos, husked and halved
2 slices fresh pineapple, each about 6 inches long and 1/2 inch thick
3 fresh serrano chiles, stemmed
1 clove garlic, minced
1/2 teaspoon coarse salt
1 tablespoon honey
1/3 cup loosely packed fresh cilantro, finely chopped
2 tablespoons white onion, finely diced

1. Preheat grill to medium. Grill tomatillos, pineapple and chiles, turning once, until blackened and cooked through (about 4 minutes each side.)

2. Set aside pineapple. Pulse tomatillos, chiles, garlic, salt and honey in a food processor until coarsely combined. Transfer to a bowl.

3. Chop pineapple into ½-inch cubes before adding it, the cilantro and the onion to the tomatillo mixture. Stir until combined. Serve warm or at room temperature.
Note: Salsa can be refrigerated in an airtight container for up to 3 days.

This mild salsa from Eating Well magazine can be made easily. It’s good with chips or served on top of grilled fish or chicken.

Fresh Tomato Salsa

4 cups diced tomatoes (5 to 6 medium)
3/4 cup finely diced red onion (about 1 small)
1/4 cups red wine vinegar
1 1/2 jalapeño peppers, seeded and minced
1/2 cups chopped fresh cilantro
1/2 teaspoons salt
Cayenne pepper, to taste

1. Combine tomatoes, onion, vinegar, jalapeño, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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