Enjoy these simple and delicious seasonal recipes, created by Findlay Market staff, local chefs, and market merchants. Bon appétit!
2008 Salsa Contest at Findlay Market RecipesAugust | Mary Anne Cowgill, Alex and Barbie Hahn, JT Barse
First Place Winner
Salsa Recipe submitted by Mary Anne Cowgill
8 -10 tomatoes
1 whole bunch of cilantro, de-stemmed
2 white onions
6 cloves garlic
3 - 6 jalapenos
1 lime, zest and juice
Blend well in food processor
Second Place Winner
Farm Market Fresh Fire Roasted Salsa
Salsa Recipe submitted by Alex and Barbie Hahn
5 lbs farm market fresh or organic tomatoes
4 farm market green chilies
3 Jalapenos, 2 fire roasted and one raw
1 cup finely diced Vidalia onion
1 bunch organic cilantro leaves chopped
1 tsp garlic powder
1 T balsamic vinegar
1 T sugar
1 T kosher or sea salt
1 lime, juiced
Step one: Fire roast tomatoes, green chilies and 2 jalapenos, turning on the fire until skins are black. You can fire roast on the grill or if you have a gas stove on your stovetop.
Step Two: Let all fire roasted vegetables cool. Do not remove charred skins on chilies or jalapenos, this ads the smoky flavor to the salsa.
Step Three: Once cool, slice tomatoes in half and remove seeds and some of the charred skins if you desire.
Step Four: Either by hand or in a food processor, chop tomatoes, chilies and jalapeno. Chop uncooked jalapeno.
Step Five: Mix tomatoes, chilies, jalapenos, onion, cilantro salt, garlic balsamic vinegar, lime juice and sugar in large container with lid.
Place in refrigerator overnight. Flavors will become mingled overnight and produce a very smoky wonderful fresh salsa. ENJOY.
Third Place Winner
Jack's Famous Grilled Salsa
Salsa Recipe submitted by JT Barse
1/2 bunch of cilantro
1 yellow pepper
1 white onion
1 clove garlic
2 – 4 chiles in adobo sauce (to taste)
Salt to taste
Heat grill to 350 degrees. Quarter the onion, and slice the clove of garlic and the bell pepper in half. Put onion, garlic, yellow pepper, and whole tomatoes on grill. Rotate tomatoes every 2 – 3 minutes for 25 minutes or until soft. Flip onions and garlic as you flip tomatoes. Once cooled, core the tomatoes, and dice the onions, garlic and yellow pepper. Discard tomato cores and combine grilled ingredients. Chop the chiles in adobo sauce and the cilantro and add to the salsa. Finish with the juice of a lime and a lemon. Add salt to taste. Chill in the fridge, and then enjoy with your favorite chips!