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Fantastic Fresh Southwest Salsa Recipe

Annie's Award Winning Salsa


Anne-Marie, Salsa Chef

Anne- Marie and Her First Prize Salsa Ribbon

Award-Winning Southwest Salsa Recipe-

First Place Award in Beatty, NV at the Regional Chili Cookoff on October 28, 2006

Anne-Marie makes a mean salsa. It is intimidating to read the ingredients. But if you follow her lead, you may end up with an award-winning salsa!

If you want to study up on peppers, before you start this cooking venture, Judy Hedding, Phoenix writer, has some great photos and pepper hints.

Let's Start with:

8 Roma tomatoes

1 each: Red, Green, Yellow, Orange Bell Pepper (cut top and bottom off, gut insides and slice lengthwise into thin strips..no bigger than 1/4" wide) Now cut the other direction into squares so that they are 1/4"x1/4" square. The green pepper is the strongest in flavor and will permeate the salsa with it’s flavor, so if you want you can eliminate that one to 1/2 of the pepper instead of using the whole thing. Red, Yellow and Orange Peppers are mild and wonderful. You will have plenty of other green color for the salsa with the other peppers you will be using.

4 Serrano peppers, chopped very fine

3 Jalapeno peppers chopped very fine

1 Pasilla pepper (it's kind of large, dark green in color and about the size of a large red pepper).

4 Small pale yellow peppers (I don't know what they are called, but they are with all the other peppers) - they may be called Santa Fe or California peppers

1/2 finely chopped Red Onion (use a small onion, not a large one) I don't use the middle of the onions as they are strong.

1 Walla Walla Sweet Onion (medium size)

1 Habanera (orange colored )pepper (this one will burn your fingers so wear plastic gloves!) Cut off top and bottom, de-seed and remove insides. Cut like the other peppers into thin strips and then chop this one so it's almost pulverized.

1/4 cup Cilantro (enough finely chopped -- leaves only, no stems)

1-2 T Kosher salt (goes in last)

1 heaping teaspoon of cumin

1 tsp. oregano

1 tsp. chili powder (New Mexico Hot)

1/4 tsp. Arbol

4-6 garlic cloves crushed (peel, cut lengthwise and remove the vein because it can cause a bitterness), then use garlic press and add to the salsa mixture.

Lime juice from 1/2 of a large fresh lime

1 tsp. Wesson oil or you can use Olive oil that you would use in a salad.

Chop all the peppers/onions in a large bowl. 1/4"x1/4" unless specified otherwise.

Add the spices and garlic. Stir gently until fully mixed in.

Add the tomatoes, lime juice and salt.

Add oil to make the salsa shiny and blend in flavors.

You can take half of the mixture and blend in a blender for those who love salsa blended instead of chunky. It's great either way.
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