Thanks to everyone who contributed and attended our 2016 Salsa Showdown! We had a few people ask for recipes, so I’ve provided a recipe for most salsas below. Thanks again, and remember to watch the blog for upcoming FSH@O events coming your way soon.

Roasted Tomatillo Salsa

Salsa Chef: Staci B.

Ingredients:

• Approximately 25 tomatillos – quartered (halved if small)
• 3 jalapeños – chop into approx. 1 in. pieces. I left most of the seeds/ribs
• 1 medium red onion – chop into approx. 1 in. pieces.
• 4-5 garlic cloves – do not remove skins until after roasting
• 1 bunch fresh cilantro – stems removed (somewhere between ½ – 1 cup)
• 1-2 tbsp. lime juice
• 1-2 tbsp. avocado oil
• Spices to taste: salt, pepper, cumin, red pepper flakes, cayenne pepper

Method: In a roasting pan, combine tomatillos, jalapeños, red onion, and garlic cloves (in their skins). Drizzle with avocado oil, sprinkle with spices, and stir to coat. Roast at 425 degrees for about an hour, stirring half way through, until soften and browning in spots. Tomatillos will sort of melt. Remove from oven and let cool. Juices will thicken as mixture cools. Pull garlic out of pan, remove and discard skins, and return garlic to pan. 

In a food processor, finely mince cilantro and add lime juice. Add roasted vegetable mixture and process until finely minced. (Depending upon size of food processor, you may need to do this in batches.)

Chef Notes: Can be served warm or cold. Freezes well. Makes a good base for chile verde. Sometimes I add poblano or Anaheim peppers to the veggies to roast.

Pineapple Habanero Salsa

Salsa Chef: Rayne V.

Ingredients:

• 1½ cups fresh pineapple, roughly chopped
• ½ cup white onion, roughly chopped
• ½ cup fresh cilantro, stems removed
• 2 habanero chile peppers (remove seeds for less heat)
• 1 tbsp. lime juice
• Salt to taste

Method: Combine pineapple, onion, cilantro, habaneros, lime juice and salt in a blender, and blend until smooth. Refrigerate overnight before enjoying for maximum heat!

Bethany’s Basic Guacamole

Guac Chef: Bethany U.

Ingredients:

• 2 small avocados, mashed
• Juice of 1 lime
• 1 tsp garlic powder
• 1 tsp onion powder

Method: Combine all ingredients until well-mixed. Add more lime, garlic powder, and onion powder to taste.

Caramelized Onion & Roasted Jalapeño Guacamole

Guac Chef: Mark S.

Ingredients:

• 1 sweet onion
• 1 pat of butter
• 1 Tbsp of sugar
• 2 jalapeños
• 5-6 small avocados
• 2 roma tomatoes
• ½ cup salsa verde
• salt
• cilantro

Method: Caramelize onion with butter and sugar; set aside. Roast jalapeños and remove peel; set aside. Dice tomatoes. Combine ingredients and add salt to taste. Add freshly chopped cilantro as garnish.

Corn Salsa

Salsa Chef: Heather D.

Ingredients:

• 4 ears of corn, husks and silks removed
• 3 ounces cotija cheese
• 2 ½ tablespoons Zoi Greek yogurt, honey
• ¾ cup cilantro leaves, finely chopped
• ½ cup finely chopped onion
• 1 jalapeño, minced, ribs and seeds removed
• 2 garlic gloves, grated or minced
• 2 tablespoons fresh lime juice
• Kosher salt to taste
• Pepper to taste
• Red pepper flakes to taste

Method:  Cook corn on a grill over high heat, charring in spots. Once cooled, cut the corn off the cob intro a large bowl. Add crumbled cotija cheese, yogurt, onions, cilantro, jalapeño, garlic and lime juice to the bowl of corn. Stir. Season to taste with Kosher salt, pepper, red pepper flakes, additional lime juice, additional cilantro leaves, additional cotija cheese.

Garlic Limenero Salsa

Salsa Chef: Nick H.

Ingredients:

• 7 Roma tomatoes, cored, seeded and diced
• ½ red onion diced
• 7 cloves garlic minced
• ½ jalapeño, small dice
• 1 habanero, minced
• handful chopped cilantro
• ½ lime, squeezed
• 2 small cans tomato sauce
• Chili powder to taste
• Cayenne pepper to taste
• Salt to taste
• 3 angel tears
• 1 eye of newt

Method: Combine diced tomatoes, red onion, garlic, jalapeño, habanero, cilantro, lime, and tomato sauce in a mixing bowl. Add chili powder, cayenne, and salt to taste. Angel tears and eye of newt are optional. Voila!