Last month I participated in my first ever salsa contest. Oh, I wish I could tell you that I took first place, second place or even third, but actually I was awarded a red ribbon for participation!
Despite the outcome and lack of cash prizes, it was truly over the top! Maybe it doesn’t take much to get me enthused but it was a lot of fun and I would do it again in a heart beat. There is something about participating that makes you feel alive. I sat next to a couple of fellow participants and had a lovely conversation about the secrets behind a really good red chile sauce. I now have a new friend who is bringing me her special ingredient from a small town in New Mexico, and low and behold she has two daughters that are almost vegan.
We were also invited to taste the judge’s final selections, take a look at the recipe, and decide for ourselves if we agreed with their decisions. What I learned was this.
The winner used 15 ingredients, the salsa was full of color, i.e. red, yellow and orange bell peppers as we’ll as a mango, this was a nice touch, but it also contained 1/3 cup of olive oil, so, not so healthy.
Here’s my recipe for a fresh tomato salsa using one teaspoon of olive oil. I added roasted green chilies because we have bushels of them at the moment.
Roasting green chilies is a big deal in Colorado come late summer and fall, but if you are unable to acquire these green chile gems in your neck of the woods try using two serrano peppers, de veined and seeded for added flavor, great results and just a touch of heat.
I also use fresh salsa as a salad dressing over lettuce greens, left over rice, green beans, corn, a few legumes, tortilla chips and avocado slices. This is so good and a super easy meal for lunch or dinner.
Wishing you happiness in your kitchen and a dose of love!