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Woe to the cook whose sauce has no sting.

Geoffrey Chaucer

Thank you to everyone who participated in our Super Salsa Contest! We received some fantastic and innovative salsa recipes.

Our judges used to following criteria to judge and score the entries:

  • Fun and Creative

  • Healthy

  • Created a Symphony of Flavors

  • Utilized all Fresh Ingredients

  • Easy to Make

  • Photo of Recipe

  • Recipe Story Line

There were so many fantastic recipes that our judges had a tough time selecting the ultimate winners. You can view the winning recipes below and click the link to see all of the recipe entries.

Congratulation to our Contest Winners!
Grand Prize
Heather Williams
Super Sassy Salsa
Finalists
Lesley Pew – Corn, Bean & Tomato Salsa
Melissa Stadler – Rainbow Salsa
Rick Browne – Strawberry Mango Salsa
Terri Crandall – Grilled Corn & Tomatillo Salsa
Mary Marlowe Leverette – Grapefruit Salsa
Thank you to everyone who participated!

Grand Prize Winner

Super Sassy Salsa Posted by Heather Williams

This Recipe was adapted from an equal love for salsa and curry flavors. It is a traditional based salsa recipe with just a hint of thai features. It is delicious paired with a plain side of tortilla chips, or with fresh crudites, or even over pasta! It's versatile, easy to save for leftovers and satisfies that craving for salty flavors without added sodium! Serves : 4 1/2 cup servings Ingredients : 6 roma On the Vine Tomatoes, stems removed and quartered 1 green tomato, quartered and stem removed 1 yellow onion, large, quartered 3 cloves garlic 1/2 cup chopped celery 1 small chili pepper, seeded and stem removed 1 red bell pepper, seeded and stem removed 1 1/2tsp. curry powder 1/2 cup fresh cilantro 2 limes 2 lemons 1 tsp. cracked black pepper 1/4 tsp. sea salt Directions : In a food processor or blender, input all the ingredients except the lemons and limes. Squeeze the juice from the lemons and limes into the blender container before blending. Disca

Finalists

Corn, Bean, and Tomato Salsa Posted by Lesley Pew

CORN, BEAN, AND TOMATO SALSA 1 pint cherry or grape tomatoes, halved 2 cups whole kernel corn 2 cups cooked black beans 1 avocado, diced 1 bunch shallot, chopped 3 cloves garlic, minced 1 to 2 red chili peppers, cored, seeded, minced 3 tablespoons chopped basil juice of 1 to 2 limes or lemons, about 2 to 3 tablespoons 1 tablespoon chopped fresh oregano, or 1 teaspoon dried 1/2 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon black pepper sunflower seeds or pepitos, for garnish Mix together the tomatoes, corn, beans, avocado, shallot, garlic, and chili pepper in a medium bowl. Add the basil, lemon or lemon juice, oregano, cumin, salt, and pepper. Mix well. Garnish with chopped scallions and sunflower seeds or pepitos. Chill. Serve. Can be served on bruschetta or with chips and dips.

Finalists

Rainbow Salsa  Posted by Melissa Stadler

This is my ultimate weapon in getting my kids to eat fruits and veggies. i pair this with healthy fish and chicken and they devour it. I also roll it with burritos, quesadillas, and shrimp tacos. it's a versatile combination of fresh mango, pineapple, red onion, cilantro, red Pepper, jalapeno, and honey. 3 mangoes, diced 1/4 pineapple, diced 1/4 c. red onion, finely diced 1/2 red Pepper, diced 1/2 c. cilantro, diced 1 jalapeno, finely diced 1 t. Salt (to taste) 2 teaspoons Honey Place in bowl and season to taste. Drizzle with honey.

Finalists

Strawberry-Mango Salsa in Fire-Grilled Avocados Posted by Rick Browne

This recipe is a fun way to serve healthy fruit and healthy avocados, either as an appetizer, side dish or dessert. 4 avocados, just turning soft, not fully ripe 1/4 cup honey mixed with 1/4 cup olive oil 1/2 cup chopped fresh strawberries 1/2 cup chopped mango 1/4 teaspoon chili powder 1 tablespoon balsamic vinegar 1/3 cup orange juice 2 tablespoons lemon juice preheat well-oiled bbq grill to medium high, 300°f - 400°f degrees. Generously spray or oil bbq grill. Slice the avocados in half lengthwise, and carefully remove the seed. Brush the exposed flesh with honey-olive oil mixture, cover with plastic wrap and set aside in a cool place (do not refrigerate). In a large bowl gently combine the strawberries and mango and add in chili powder, vinegar, orange juice, and lemon juice, let rest at least 20 minutes so ingredients can blend. Lightly stir occasionally. Grill the avocados skin side down of direct coals, 2 to 3 minutes, until the skin begins to lightly ch

Finalists

Grilled corn and tomatillo Salsa Posted by Terri Crandall

This salsa is a colorful mix of fresh in season grilled vegetables. A little heat, a little sweetness, makes it versatile for many recipes. 3 ears corn, shucked and washed 3 Tomatillos with outer husk removed, halved ½ green bell pepper, cut in strips 1/3 cup chopped red onion 1 tomato, diced 1 1/2 teaspoons diced jalapeno pepper ¾ cup crumbled cotija cheese 1 teaspoon chipotle chili powder 3 Tablespoons lemon juice 1 Tablespoon honey Prepare a medium-hot fire on a charcoal grill with a cover or preheat a gas grill to medium high. Place corn, tomatillos and green pepper on the grill for 20-25 minutes, turning halfway through. Remove from the grill and allow to cool. Mix together; red onion, tomato, jalapeno pepper, Cotija cheese, chipotle chili powder, lemon juice, and honey. Dice cooled tomatillos and green pepper; remove corn from ear with serrated knife and add all to the salsa mixture and stir to mix together.

Finalists

Grapefruit Salsa Posted by Mary Marlowe Leverette

1 cup fresh Pink grapefruit sections, diced with pith and membrane removed 1/4 cup sweet red pepper, diced 1/4 cup sweet red onion, diced 1/4 cup avocado, diced 1/4 cup cucumber, diced 1 jalapeno chili, seeded and minced 1 tablespoon fresh chives, chopped 1 tablespoon fresh cilantro, chopped 2 tablespoons olive oil salt and pepper to taste Prepare salsa by combining all ingredients; cover and allow flavors to blend

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