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 Salsa1 (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 Salsa4 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.
