Slicer – Wisconsin 55
Cherry/Grape – Sun Gold
Salad – Green Zebra
Paste – Spectacle Roman
Beefsteak – Dr. Wychis Yellow
6 lb Tomatoes (2 qts juiced)
1 Tbsp Worcestershire Sauce (I used Braggs, like soy sauce)
1 tsp. celery salt
½ tsp ground black pepper
½ tsp hot sauce
1 oz lemon juice
*2015 1st Place*
Sandy’s Wonderful Salsa
submitted by Sandy
8 cups tomatoes
2 ½ c. onions
1 ½ c. green peppers,
1 c. jalapeno pepper, chopped
6 garlic cloves
2 tsp. cumin
2 tsp. pepper
1/8 c. canning salt
1/3 c. sugar
1/3 c. vinegar
1 (15 oz) can tomato sauce
1 (12 oz) can tomato paste
1) Mix all together and bring to a slow boil for 10 min.
2) Seal in jars and cook in hot water bath for 10 min.
3) This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
4) Yields 3-6 quarts or pints
*2015 2nd Place*
Amy’s Tomatillo Salsa Verde
submitted by Amy
To cook the tomatillos, you can roast them in the oven, brown them on the stovetop, or boil them. Roasting in the oven or browning on the stovetop will deliver more flavor.
1 ½ lb tomatillos
½ c. chopped white onion
½ c. cilantro leaves
1 Tbsp. fresh lime juice
¼ tsp. sugar (optional)
2 jalapeno or Serrano peppers seeded and chopped
salt to taste
Remove papery husks from tomatillos and rinse well.
Oven Roasting Method: Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken skin.
Pan Roasting Method: Coat the bottom of a skillet with a little vegetable oil. Heat on high. Place the tomatillos in the pan and sear on one side. Then flip over and brown on the other side. Remove from heat.
Boiling Method: Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon. Remove tomatillos with a slotted spoon.
Place the cooked tomatillos, lime juice, onions, cilantro, chili peppers, sugar (if using) in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator. Serve with chips or as an accompaniment to Mexican dishes.
*2015 3rd Place*
Rick’s Roasted Tomato Salsa
Submitted by Rick
1lb. roma tomatoes, halved
1 tsp. kosher salt, plus more to taste
1 med. Jalapeno pepper
2 med. Cloves garlic
½ medium white onion, peeled and quartered
2 tsp. freshly squeezed lime juice
(about ½ a lime)
Sugar to taste
- Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapenos, garlic and onion have slightly blackened, about 20 minutes, flipping jalapeno and garlic halfway through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.
- Stem and seed jalapeno and peel garlic. Transfer tomatoes, jalapeno, garlic, and onion to the work bowl of food processor fitted with a steel blade. Pulse until mixture is finely chopped.
- Transfer to a medium bowl. Stir in lime juice. Season with salt and sugar to taste. Let rest in refrigerator for at least 30 min. before serving.
submitted by Cathy
Yield 2-1/2 cups
2 c. finely chopped seeded peeled cucumber
½ c. chopped seeded tomato
1/4 c. chopped red onion
2T.minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Colette’s Heirloom Tomato- Beaver Dam Pepper Salsa
4 cups chopped heirloom tomatoes, seeds removed
2-3 med sweet onions (Walla Walla), caramelized
2-3 med ripe Beaver Dam peppers, roasted, skinned, chopped
1 clove garlic, minced
1 tsp fresh minced ginger
1 ½ tsp sea salt, or to taste
1 oz lime juice
- Cut onions into med strips and caramelize in butter or oil for 45 minutes to 1 hour, until turning lightly brown. Drain excess oil. Chop into med chunks.
- Roast peppers in oven under broiler until skin is charred; place in cover bowl to steam; remove skins, stem and seeds; chop into med chunks.
- Cook tomatoes until foam is dissipated; add other ingredients and cook down until desired consistency.
Colette’s Spicy Roasted-Tomato Salsa
(spiciness ~4 out of 5)
14 c. roasted tomatoes, skinned, deseeded, chopped
1 large sweet onion, chopped, caramelized
2 roasted poblano peppers, chopped
2 cloves garlic, minced
1 oz lemon juice
2 tsp sea salt, more to taste
- Caramelize onion in large pot in butter or oil, about 1 hour, until light brown in color.
- Broil cored tomatoes in oven until just soft; when cooled slightly, peel skins and deseed. Chop in food processor until chunky.
- Broil poblano peppers in oven until skin is scorched; place in covered bowl to steam; when cooled enough to peel, remove skins, stem and seeds; chop finely.
- Add all ingredients together in a bowl and season with salt to taste.
Black Bean and Corn Salsa
submitted by Sandy
2 cans Rotel mild tomatoes
1 can corn, drained
1 can black beans, drained
1 lime, cut and squeezed
Handful cilantro, chopped
Optional additions: chopped onions and red, green or jalapeno peppers.
Fresh Tomato Salsa
submitted by Tami
3 c. chopped tomatoes
½ c. chopped green bell pepper
1 c. onion, diced
¼ c. minced fresh cilantro
2 T. fresh lime juice
4 tsp. chopped fresh jalapeno pepper (including seeds)
½ tsp. ground cumin
½ tsp. kosher salt
½ tsp. ground black pepper
Combine all ingredients in a bowl. Serve.