By TULSA TO DO on Aug 11, 2011, at 11:09 AM Updated on 8/11 at 11:09 AM
TASTE
When I started as the Tulsa World's food writer six years ago, I hoped I would have the title for 30 years.
I loved ...
Homemade pizza is easier to make than you might think. In Wednesday's Scene section, you can read our tips on making the ...
Cheap is good. Free is even better. From 4 to 7 p.m. Tuesday, Taco Cabana is offering free sopapillas.
Taco Cabana's ...
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.
Only active print or digital subscribers of the Tulsa World are allowed to post comments on stories posted to Tulsaworld.com. After you fill out the form below and click submit, your comment will be published instantly online along with your screen name.
By clicking "Submit" you are agreeing to our terms and conditions.
