|Posted by holmfamilycookbook on September 28, 2013 at 8:50 AM|
I have been making salsa for quite a few years because of the overabundance of tomatoes and jalapenos in my husband’s garden (and I don't even like tomatoes!). People had often complimented me on my salsa. This year I saw the contest details in Alden Lane Nursery’s e-newsletter for their 6th Annual Salsa Contest and decided to enter.
I needed to bring a quart of salsa to the nursery on the morning of September 14th. My mom and I went back later in the day to check out the competition, and there were 14 entries including mine. There was quite a variety of salsas - one had mint in it, there was a green one, a yellow one, some were sweet and some were REALLY hot. There was quite a crowd judging the salsas.
When I got back home Saturday afternoon I received a call from Alden Lane Nursery requesting more salsa for Sunday. I took another jar of salsa back on Sunday afternoon. When I got back home on Sunday evening I saw that a message was left on my phone. Boy, I was surprised when it was Alden Lane Nursery saying “Congratulations, you have won 1st place in the salsa contest!!” I won the high honor of being “The Top Rojo with the Mojo”, along with an Alden Lane Gift card and my name on the Perpetual Salsa Trophy.
I think one of the reasons I won is because most of the ingredients were from my husband’s garden - fresh picked tomatoes and jalapenos, red onion and garlic. This gave the salsa a really fresh flavor.
Below is the recipe for the salsa I made. I have added more jalapeno and garlic and the sugar to the original recipe I used. So keep in mind you can make it to your own taste by using more or less of the ingredients.
AWARD WINNING TOP ROJO WITH THE MOJO
1 ½ cups diced fresh tomatoes
2 medium sized jalapeno peppers, diced, seeded & finely chopped
3 tablespoons finely diced red onion
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon sugar
Combine all ingredients. Let stand, covered, at room temperature for 30 minutes.