2011 Salsa Smackdown!
with chefs from The Greenhouse Tavern and Noodlecat
All images courtesy of Sara Graca Photography
On August 27, five chefs from The Greenhouse Tavern and Noodlecat met at Countryside Farmers' Market at Howe Meadow to duke it out with the freshest ingredients around!
Like any good salsa, these "recipes" contain inexact (or non-existent) quantities - use them as a starting point to experiment and find the perfect combination of flavors for you!
First place winner: Corn Plum Salsa
by Jennifer Plank, Greenhouse Tavern Sous Chef
corn removed from 2 ears**
10 small plums, pitted and diced**
1 red onion, diced**
4 cloves garlic, diced**
2 hot peppers, diced**
6 tomatoes of mixed variety, diced**
1/2 bunch of cilantro, diced**
1/2 bunch of basil, diced**
1 tsp. red wine vinegar
fresh ground pepper
1 lime
1 tbsp. honey**
salt
Combine first 9 ingredients (through vinegar) in a medium bowl and mix well. Add ground pepper to taste. Add the zest and juice of one lime. Add 1 tbsp honey. Mix thoroughly. Sprinkle with salt to taste.
Spicy Okra Salsa
by Brian Reilly, Noodlecat Chef
1 head Spanish Roja garlic, diced
2 small cayenne peppers, diced
3-4 yellow hungarian peppers, diced
salt
fish sauce
green chipotles
raw okra, sliced very thin
juice of one lime
green onion, sliced vertically (matchstick)
tomatoes - a mix of large slicing tomatoes and cherry tomatoes
cilantro, chopped
Spicy Blackberry Salsa
by Joe Horvath, Greenhouse Tavern Line Cook
1 pint mixed cherry or grape tomatoes
2 large heirloom tomatoes
2 semi-spicy Hungarian peppers
1/2 pint blackberries, chopped
green onion, sliced
salt
juice from half a lime
2 tbsp cilantro
Hurricane Salsa
by Brian Goodman, Greenhouse Tavern Chef
green onions
pimento red pepper
garlic
red onion
black cherry tomatoes
white cherry tomatoes
cilantro
rhubarb
honey
salt
chili pepper
Sweet Salsa
by Matt Danko, Greenhouse Tavern Pastry Chef
black cherry tomatoes
golden cherry tomatoes
plums
hillbilly tomatoes
candy onion
red tomatoes
lemon zest
salt
honey
