Spicy sauces, fiery ingredients and hot peppers can be found in many different food products. There’s mayonnaise mixed with Sriracha, cole slaw topped with Cajun hot sauce, wasabi peanuts — even chocolate bars are spiked with chili flakes.
This week at FRESH by Brookshire’s the Some Like it Hot Festival will tempt peoples’ taste buds with an variety of spicy tastings and lots of fiery food. Activities begin today and continue through the weekend.
As part of the fun, shoppers were encouraged to submit homemade salsa recipes for a chance to win a $100 FRESH gift card and a $500 donation to their favorite charity provided by The Tyler Morning Telegraph and FRESH.
The recipes were narrowed down to three finalists and now it is time to vote for your favorite. It’s up to you to decide the winner of the Sizzling Salsa Showdown. Finalists include Staci Kuykendall, of Arp, Brigid Shane, of Tyler, and Josh and Christina Loeffler, also of Tyler. Ms. Kuykendall’s charity is the East Texas Food Bank, Shane’s is the Alzheimer Association of Smith County and the Loefflers are competing for the Prince of Peace Catholic Church.
Voting takes place in the store through Saturday, and attendees will have the chance to taste all three salsas during designated demonstration times. Voting can take place at anytime during store hours. Also, one lucky person will be eligible to win a $50 FRESH gift card just for submitting a vote.
Aunt Laura’s Salsa
15 tomatillos, husks removed
1/2 head of garlic, chopped
1 bunch of cilantro, stems discarded, chopped
1 bunch of green onions, chopped
1 28 ounce can of Hunt’s Tomato Sauce
2 avocados, diced
Salt, to taste
Boil tomatillos and jalapenos just until faded in color. Meanwhile, combine garlic, cilantro, green onions, and tomato sauce in large bowl. Drain jalapenos/tomatillos and pulse in food processor or blender until smooth. Stir into bowl with the tomato sauce mixture. Add the diced avocados and squeeze the lime over the salsa and stir well. Salt to taste. Refrigerate for at least 30 minutes. Recipe by Josh and Christina Loeffler, Tyler
Mi Maria Salsa
1to 2 jalapenos, charred and stems removed (leave seeds for more heat)
2 garlic cloves, minced
1 tablespoon garlic salt
1/2 medium size yellow onion, roughly chopped
2 tablespoons cilantro, roughly chopped
28- ounce can whole peeled tomatoes
Place first 5 ingredients into processor. Process for 10-15 seconds, add tomatoes and process for 30 more seconds. Serve immediately, keep leftovers refrigerated. The salsa will stay fresh in the refrigerator for 3-5 days. Jalapenos can be charred by open gas flame, oven broiler or stove top pan for 5-10 minutes, turning occasionally. Leave blackened skin on peppers. Recipe by Staci Kuykendall, Arp
Sassy Shane’s Sizzlin’ Salsa
5 Large tomatoes (preferably Jacksonville when in season)
3 Large Jalapeno Peppers
1 medium-to-large onion chopped (yellow or white) and divided
1 large or 2 small bunches of cilantro chopped with stems removed
1 1/2 teaspoons of kosher salt
1/4 cup of olive oil
3 cloves of garlic
1 lime, juiced
Combine kosher salt with olive oil to make a paste. Preheat broiler. Line a jelly roll pan or cookie sheet with foil. Place tomatoes and Jalapenos on baking sheet and brush them on both sides with the salt paste mixture. Place tomatoes and Jalapenos on top shelf of broiler and broil until charred (about ten minutes on each side.) Carefully remove the charred vegetables from the broiler and remove the stems of the Jalapenos( with tongs.) Place tomatoes and jalapenos in food processor or heavy duty blender 2 tomatoes and one jalapeno at a time. Process on pulse until all ingredients are incorporated. At this point, you may want to strain out some of the excess liquid to produce a thicker product. Return the tomato/pepper mixture to the food processor or blender and add the cilantro, one half of the chopped onion and two cloves of garlic. Process using the pulse feature until the cilantro, onion and garlic are completely incorporated. Pour the mixture from the processor into a medium saucepan, add the other half of the onion and one clove of garlic and cook on low for 30 minutes. Remove the garlic clove and squeeze in the lime juice and stir before serving. Serve warm with tortilla chips or fresh carrots or celery sticks. Recipe by Brigid Shane, Tyler