With the weather in Bellingham turning cooler, we decided to heat things up last Friday with our annual Salsa Cook-off. This year we had fourteen competitors vying for fame and glory. Congratulations to our winners!
In the HOT category
First place: #7, Eric O. – Vicious Verde, with 90 points
Second place: #1, Darren W. – Cilantro Lime, with 70 points
Third place: #9, Lindsey K. – Deliciously Spicy, with 67 points
In the MILD category
First place: #14, Sarah E. – Pampered Palate, with 99 points
Second place: #2, April T. – California Dreaming, with 87 points
Third place: #12, Lindsey K. – Cool and Refreshing, with 66 points
Sarah E. was kind enough to share her winning recipe for Pampered Palate Salsa:
16 servings (2Tb. Each)
Note: I served this to 9 people and it was enough to have seconds.
Ingredients:
1 jar (6.5 ounces) marinated artichoke hearts, undrained
1/4 cup pitted ripe olives, chopped
2 tablespoons chopped red onion
3 medium plum tomatoes, diced
1 garlic clove, pressed
2 tablespoons snipped fresh basil leaves
Directions:
1. Drain marinade from artichokes into bowl. Chop artichokes, olives and red onion. Dice tomatoes.
2. Place vegetables into bowl. Add pressed garlic. Add basil to vegetable mixture; mix gently. Season to taste with salt and black pepper.
Yield: 16 servings
Nutrients per serving: (2 tablespoons): Calories 17, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, Protein 0 g, Sodium 80 mg, Fiber less than 1 g
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