2009 Salsa Cook-off

salsa1.jpgWith 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.
1 jar (6.5 ounces) marinated artichoke hearts, undrainedsalsa3.jpg
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
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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