Thanks to all our contestants, judges, and volunteers at this year's salsa contest! Here are our winners:
Cooked Catgory: 1st Place - Tom Williamson's Summer Black Bean Salsa, 2nd Place - John Deaknye's John's Garden Fresh Red-Rock Salsa, and 3rd Place - Megan Napier's Pot of Gold Salsa
1 pound of green zebra tomatoes, 1 pound any firm black tomatoes(I used Black Prince) cored and diced, drain the tomatoes off but reserve it in the salsa is too thick. medium red onion diced, 2-3 poblano chilies diced, minced garlic to taste ( 3-4 gloves) salt to taste, cilantro leafs chopped 1/2 cup 2-3 jalapeños minced or more, 1 diced yellow bell pepper, 1 tsp of cumin, pinch of nutmeg
Add all of the ingredients together in a bowl with the salt and spices mix well and taste..if you want more heat add another jalapeño or two, more cumin add more. Salsa can very mild or super hot its up to your own good taste.
Chris Gall: “Corn chip kissed by hot perfection”
Lynn Schwartzberg: “Best salsa I’ve tasted since this competition began. It has everything—fresh tomato, spice, crunch, salt, balance.”
Tim Clougher: “Nice balance of flavor, heat, texture. A conversation stopped you want to take home.”
Summer Black Bean Salsa by Thomas Williamson
Ingredients and quantities:
1 15 oz can of Black Beans rinsed
2 ears of sweet corn cooked and cut from cob
1/2 C of fresh chopped cilantro
1 chopped red onion
8 cloves of garlic minced
Juice and zest from one lemon
6 Tomatoes peeled and chopped( 2 green zebra, 1 belgium striped, 1 brandywine, 1 Itialian paste, 1Big beef)
1 T of rice vinegar
Preparation: Mix together and refrigerate for a minimum of 4 hours
Carol Kugler: “Good cilantro taste, like the addition of beans”
Gracia Valliant: “Looks good before you taste it”
Joe Estivill: “Colorful, like the beans”
Tomatillo Salsa Verde With Avocado by Luz Lopez
2½ lbs. tomatillos, husked and rinsed
2 large onions
10 cloves garlic
2 Tbs. vegetable oil
4 tsp. ground cumin
2 tsp. salt
1 cup packed cilantro
1 lime (optional)
Preheat the over to 450 degrees F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic, and jalapeños on a rimmed baking sheet. Drizzle with oil.
Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are sill slightly raw.
Meanwhile, half the avocados, remove the seeds, and scoop out the flesh. Cut the jalapeños in half and scrape out the seeds. Discard seeds.
Place HALF of the tomatillos, onions, jalapeños, and garlic in a food processor. Pulse until mostly smooth.
And HALF of the cumin, salt, cilantro, and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.
Repeat with the remaining ingredients. If you desire an extra tart quality, add a bit of lime juice at the end.
This salsa is made with fresh organic ingredients and is very common in central México where it is used for tacos Al Pastor or other grilled meats.
Optional: Add chopped fresh onion, cilantro, and small pieces of avocado on top for better flavor.
Annie Corrigan: “Where can I buy a gallon of this stuff?!
Kayte Young: “Smooth salsa verde, with a kick!
Susan Welsand: “Tomatillo avocado, very nice. I kept coming back for more!”
The sixth annual Bloomingfoods 5K Breakaway fundraiser for Middleway House and the Community Kitchen is coming up on Saturday 9/6. Registration begins at 7am at 6th and Madison (in the Chase Bank parking lot across from our Near West Side store). The race is from 8:30-9:30am--runners and walkers welcome! The route will loop through downtown and campus.
Many thanks to the Bloomington Bagel Company for donating bagels for our athletes!
Sign up here or the day of the race. Hope to see you there!
The Bloomingfoods website is undergoing some big changes over the next few weeks! Most of the information you know and love is still here, but we are hard at work with Bloomington's own Blueline Media Productions to give you a whole new look and feel, while adding some exciting new features. Thank you for your patience!