2013 Winning Salsa Entry
The results are in! The Sixth Annual Saucy Salsa Throwdown Champion is
Raymundo Martinez. His "Fiesta Explosion" salsa impressed the taste
testers with its balance of spiciness, from Habanero peppers, and sweetness
from a variety of fruits.
Fiesta Explosion Salsa
3 medium Mangos (skinned and pitted)
1 small can of crushed sweet pineapple
2 ears of sweet corn uncooked (Kroger)
2 limes, juiced
2 lemons, juiced
10 oz. box of grape tomatoes, quartered
1 Roma tomato, chopped up
7 1/2 teaspoons Extra Virgin Olive Oil
4 Habanero peppers, seeded and finely chopped (or whichever pepper you want to use)
1 cup chopped fresh cilantro (about one bunch)3 3/4 teaspoons salt
3 3/4 teaspoons pepper (freshly ground pepper preferred)
Combine skinned and pitted mangos in a bowl with the canned pineapple. Put the rest of the ingredients into a food processor and puree until still a little bit chunky. Pour into a large bowl. Next, place the mangos and pineapple into the food processorand puree until smooth. Place each separate bowl into the refrigerator to chill overnight. The next day, combine the mango and pineapple mixture with the rest of the salsa mixture.
Between 5-6 lbs. tomatoes approximately 8 cups (I used Roma’s)
1 bunch green onions chopped
(I like to use some of the green for flavor and coloring)
1 small onion chopped
1 large bell pepper chopped
Finely chopped garlic cloves to your liking
1 jalapeño chopped and seeded if you don’t like it hot
3-4 T chopped cilantro
1 cup apple cider vinegar (5% acidity
Salt to your taste
Dip tomatoes in boiling water for 30-60 seconds until the skins loosen. Dip in cold water and slip off the skins. Core and chop tomatoes in a 6-8 quart saucepan. Combine all the ingredients and bring to a boil, stirring often. If skim appears, I use a wooden handled spoon to take it out as it appears.
Saucy Salsa Tasters!