{"id":617,"date":"2016-10-06T19:15:24","date_gmt":"2016-10-06T19:15:24","guid":{"rendered":"http:\/\/blogs.oregonstate.edu\/fshao\/?p=617"},"modified":"2016-10-06T19:15:24","modified_gmt":"2016-10-06T19:15:24","slug":"2016-salsa-showdown-recap","status":"publish","type":"post","link":"https:\/\/dev.blogs.oregonstate.edu\/fshao\/2016\/10\/06\/2016-salsa-showdown-recap\/","title":{"rendered":"2016 Salsa Showdown Recap"},"content":{"rendered":"<p>Thanks to everyone who contributed and attended our 2016 Salsa Showdown! We had a few people ask for recipes, so I&#8217;ve provided a recipe for most salsas\u00a0below. Thanks again, and remember to watch the blog for upcoming FSH@O events coming your way soon.<\/p>\n<h1><span style=\"color: #ff6600\">Roasted Tomatillo Salsa<\/span><\/h1>\n<p><strong><strong>Salsa Chef:<\/strong><\/strong>\u00a0Staci B.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s3\">Approximately 25 tomatillos \u2013 quartered (halved if small)<\/span><\/li>\n<li class=\"p1\"><span class=\"s3\">3 jalape\u00f1os \u2013 chop into approx. 1 in. pieces. I left most of the seeds\/ribs<\/span><\/li>\n<li class=\"p1\"><span class=\"s3\">1 medium red onion \u2013 chop into approx. 1 in. pieces.<\/span><\/li>\n<li class=\"p1\"><span class=\"s3\">4-5 garlic cloves \u2013 do not remove skins until after roasting<\/span><\/li>\n<li class=\"p1\"><span class=\"s3\">1 bunch fresh cilantro \u2013 stems removed (somewhere between \u00bd &#8211; 1 cup)<\/span><\/li>\n<li class=\"p2\"><span class=\"s6\">1-2 tbsp. lime juice<\/span><\/li>\n<li class=\"p2\"><span class=\"s6\">1-2 tbsp. avocado oil<\/span><\/li>\n<li class=\"p1\"><span class=\"s3\">Spices to taste: salt, pepper, cumin, red pepper flakes, cayenne pepper<\/span><\/li>\n<\/ul>\n<p class=\"p3\"><span class=\"s3\"><strong>Method:\u00a0<\/strong>In a roasting pan, combine tomatillos, jalape\u00f1os, red onion, and garlic cloves (in their skins). Drizzle with avocado oil, sprinkle with spices, and stir to coat. Roast at 425 degrees for about an hour, stirring half way through, until soften and browning in spots. Tomatillos will sort of melt. Remove from oven and let cool. Juices will thicken as mixture cools. Pull garlic out of pan, remove and discard skins, and return garlic to pan.<\/span><span class=\"s3\">\u00a0<\/span><\/p>\n<p class=\"p3\"><span class=\"s3\">In a food processor, finely mince cilantro and add lime juice. Add roasted vegetable mixture and process until finely minced. (Depending upon size of food processor, you may need to do this in batches.)<\/span><\/p>\n<p class=\"p3\"><span class=\"s3\"><strong>Chef Notes:\u00a0<\/strong>Can be served warm or cold. Freezes well. Makes a good base for chile verde. Sometimes I add poblano or Anaheim peppers to the veggies to roast.<\/span><\/p>\n<h1><span style=\"color: #ff6600\">Pineapple Habanero Salsa<\/span><\/h1>\n<p><strong>Salsa Chef:<\/strong>\u00a0Rayne V.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1\u00bd cups fresh pineapple,\u00a0roughly chopped<\/li>\n<li>\u00bd cup white onion, roughly chopped<\/li>\n<li>\u00bd cup fresh cilantro, stems removed<\/li>\n<li>2 habanero chile peppers (remove seeds for less heat)<\/li>\n<li>1 tbsp. lime juice<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<p><strong>Method:<\/strong> Combine pineapple, onion, cilantro, habaneros, lime juice and salt in a blender, and blend until smooth. Refrigerate overnight before enjoying for maximum heat!<\/p>\n<h1><span style=\"color: #ff6600\">Bethany&#8217;s Basic Guacamole<\/span><\/h1>\n<p><strong><strong>Guac\u00a0Chef:<\/strong><\/strong>\u00a0Bethany U.<\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Ingredients:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\">2 small avocados, mashed<\/li>\n<li class=\"p1\">Juice of 1 lime<\/li>\n<li class=\"p1\">1 tsp garlic powder<\/li>\n<li class=\"p1\">1 tsp onion powder<\/li>\n<\/ul>\n<p><strong><span class=\"s1\">Method: <\/span><\/strong><span class=\"s1\">Combine all ingredients until well-mixed. Add more lime, garlic powder, and onion powder to taste.<\/span><\/p>\n<h1><span style=\"color: #ff6600\">Caramelized Onion &amp; Roasted Jalape\u00f1o Guacamole<\/span><\/h1>\n<p><strong><strong>Guac\u00a0Chef:<\/strong><\/strong>\u00a0Mark S.<\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Ingredients:<\/span><\/strong><\/p>\n<ul>\n<li><span class=\"s4\">1 sweet onion<\/span><\/li>\n<li class=\"p2\"><span class=\"s4\">1 pat of butter<\/span><\/li>\n<li class=\"p2\"><span class=\"s4\">1 Tbsp of sugar<\/span><\/li>\n<li class=\"p2\"><span class=\"s4\">2 jalape\u00f1os<\/span><\/li>\n<li class=\"p3\"><span class=\"s8\">5-6 small avocados<\/span><\/li>\n<li class=\"p2\"><span class=\"s4\">2 roma tomatoes<\/span><\/li>\n<li class=\"p3\"><span class=\"s8\">\u00bd cup salsa verde<\/span><\/li>\n<li class=\"p2\"><span class=\"s4\">salt<\/span><\/li>\n<li class=\"p2\"><span class=\"s4\">cilantro<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">Method:\u00a0<\/span><\/strong><span class=\"s1\">Caramelize onion with butter and sugar; set aside. Roast jalape\u00f1os and remove peel; set aside. Dice tomatoes. Combine ingredients and add salt to taste. Add freshly chopped cilantro as garnish.<\/span><\/p>\n<h1><span style=\"color: #ff6600\">Corn Salsa<\/span><\/h1>\n<p><strong><strong>Salsa\u00a0Chef:<\/strong><\/strong>\u00a0Heather D.<\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Ingredients:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">4 ears of corn, husks and silks removed<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 ounces cotija cheese<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 \u00bd tablespoons Zoi Greek yogurt, honey<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">\u00be cup cilantro leaves, finely chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">\u00bd cup finely chopped onion<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 jalape\u00f1o, minced, ribs and seeds removed<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 garlic gloves, grated or minced<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 tablespoons fresh lime juice<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Kosher salt to taste<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Pepper to taste<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Red pepper flakes to taste<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\"><strong>Method:\u00a0<\/strong>\u00a0<\/span><span class=\"s1\">Cook corn on a grill over high heat, charring in spots. Once cooled, cut the corn off the cob intro a large bowl.\u00a0<\/span><span class=\"s1\">Add crumbled cotija cheese, yogurt, onions, cilantro, jalape\u00f1o, garlic and lime juice to the bowl of corn. Stir. Season to taste with Kosher salt, pepper, red pepper flakes, additional lime juice, additional cilantro leaves, additional cotija cheese.<\/span><\/p>\n<h1 class=\"p1\"><span class=\"s1\" style=\"color: #ff6600\">Garlic Limenero Salsa<\/span><\/h1>\n<p><strong>Salsa Chef:<\/strong> Nick H.<\/p>\n<p><strong><span class=\"s1\">Ingredients:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">7 Roma tomatoes, cored, seeded and diced<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">\u00bd red onion diced<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">7 cloves garlic minced<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">\u00bd jalape\u00f1o, small dice<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 habanero, minced<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">handful chopped cilantro<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">\u00bd lime, squeezed<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 small cans tomato sauce<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Chili powder to taste<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Cayenne pepper to taste<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">Salt to taste<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 angel tears<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 eye of newt<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">Method:\u00a0<\/span><\/strong><span class=\"s1\">Combine diced tomatoes, red onion, garlic, jalape\u00f1o, habanero, cilantro, lime, and tomato sauce in a mixing bowl. Add chili powder, cayenne, and salt to taste. Angel tears and eye of newt are optional. Voila!<\/span><\/p>\n<h1><\/h1>\n","protected":false},"excerpt":{"rendered":"<p>Thanks to everyone who contributed and attended our 2016 Salsa Showdown! We had a few people ask for recipes, so I&#8217;ve provided a recipe for most salsas\u00a0below. Thanks again, and remember to watch the blog for upcoming FSH@O events coming your way soon. Roasted Tomatillo Salsa Salsa Chef:\u00a0Staci B. Ingredients: Approximately 25 tomatillos \u2013 quartered [&hellip;]<\/p>\n","protected":false},"author":7248,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-617","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/dev.blogs.oregonstate.edu\/fshao\/wp-json\/wp\/v2\/posts\/617","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.blogs.oregonstate.edu\/fshao\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.blogs.oregonstate.edu\/fshao\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.blogs.oregonstate.edu\/fshao\/wp-json\/wp\/v2\/users\/7248"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.blogs.oregonstate.edu\/fshao\/wp-json\/wp\/v2\/comments?post=617"}],"version-history":[{"count":5,"href":"https:\/\/dev.blogs.oregonstate.edu\/fshao\/wp-json\/wp\/v2\/posts\/617\/revisions"}],"predecessor-version":[{"id":622,"href":"https:\/\/dev.blogs.oregonstate.edu\/fshao\/wp-json\/wp\/v2\/posts\/617\/revisions\/622"}],"wp:attachment":[{"href":"https:\/\/dev.blogs.oregonstate.edu\/fshao\/wp-json\/wp\/v2\/media?parent=617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.blogs.oregonstate.edu\/fshao\/wp-json\/wp\/v2\/categories?post=617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.blogs.oregonstate.edu\/fshao\/wp-json\/wp\/v2\/tags?post=617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}