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  • Salsa Champ

    Posted on July 26th, 2009 Jeremy No comments

    Yesterday, I entered a salsa in a contest at my company’s annual summer picnic – and I won first place! Huge thanks to Steve for supplying the recipe, which he found years ago in California:

    Sundried Cranberry Salsa
    1.5 cups diced tomatoes
    3/4 cup diced jicama
    1/4 cup diced red bell pepper
    1/4 cup diced red onion
    4 tablespoons sundried cranberries
    2 tablespoons chopped fresh cilantro
    1/4 habanero chile, minced
    2.5 tablespoons lime juice
    1/4 teaspoon black pepper
    1 teaspoon salt
    Combine all ingredients in a bowl and allow
    flavors to marry for a while before serving.
    Keep refrigerated. Makes approximately one quart.

    I prefer my salsas less chunky and more liquid-y, so I tossed everything in the food processor for a while. That being said, I think next time I will process everything except the jicama, and add it in afterwards to give it some crunch. Be careful with the habanero – you may want to handle it with kitchen gloves on. If you decide to make this recipe, give me a shout and let me know how it turns out.