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Check out the winning recipes from the Cherry Street salsa contest
Published: 8/11/2011 11:09 AM
Last Modified: 8/11/2011 11:09 AM

Salsa is the kind of thing for which you don't need a precise recipe.

Chop some tomatoes and jalapenos and throw in some garlic, cilantro and lime juice, and you have a salsa.

But if you want to try a really good one, check out these winners from last Saturday's Cherry Street Farmers Market salsa contest.

Jennifer Bengel was the winner in the traditional category.

Remmi Smith won the nontraditional category.

Traditional:

Frank's Famous Salsa

1 large yellow onion, skin on, sliced in half
5 cloves garlic, peeled and ends trimmed
1 medium jalapeno pepper
3 medium serrano peppers
2 (28-ounce) cans diced tomatoes
1 (28-ounce) can tomato sauce
1 large bunch cilantro, washed, stems trimmed by 1 inch or so
1 or 2 limes, juiced
1 tablespoon cumin
Kosher salt, to taste

1. In a saucepan, bring about a quart of water to a boil. Toss in the halved onion, whole jalapeno and whole serrano peppers. Cover, remove from heat, and allow for steeping between 5 to 7 minutes. Remove vegetables from water, and set aside to cool.

2. Once cooled, trim the ends off of the chili peppers, slice them in half lengthwise, and remove some or all of the seeds. Latex gloves are highlight recommended during this part. Peel off the outer skin of teh onion and trim the ends.

3. Place the peppers, onion, cilantro, garlic and lime juice in a food processor and pulse until thoroughly minced. Scrape down halfway in needed. Add the diced tomatoes and pulse two to three times.

4. Transfer the mixture to a large bowl, stir in the tomato sauce and cumin, and add salt to taste. Chill thoroughly. This salsa keeps well for quite a while in sealed containers in the fridge. It makes about 3 quarts.


Nontraditional:

Strawberry Salsa

1 red onion, small dice
1 jalapeno pepper, minced
1 red bell pepper, medium dice
1 green pepper, medium dice
1/2 cucumber, medium dice
1 pint strawberries, large dice
1/2 cup pineapple, medium dice (canned is fine)
1/2 cup shredded fresh cilantro
4 tablespoons orange juice
4 tablespoons lime juice
4 tablespoons extra virgin olive oil
Salt and pepper, to taste

1. Prepare all ingredients as directed, and mix in a bowl. Serve with corn chips. Makes 5 cups


Cherry Street Farmers' Market Association had another success Salsa contest this year. We had some great entries from both adults and children alike. This year's winners (drum roll, please) were Jennifer Bengel in the Adult Traditional category and Remmi Smith in the Children Non-Traditional category. We have attached the winning recipes for your review and distribution. Please feel free to post and/or publish these recipes as you see fit. As always, thank you for the tremendous support of the market.


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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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