Salsa Wars Finalists

Over the years, I’ve become a bit of a salsa virtuoso. I point to my Mexican roots for precipitating the fondness for chile-based condiments.

Salsa, which means “sauce” in Spanish, originates back to the Aztecs, Mayans and Incas in Mexico and Central America, where sauces were made using tomatoes, chiles and a variety of other ingredients including seeds and berries, depending on availability and location. They encompassed sauces that were cooked and smoothed and those that were chunky and raw.

Growing up, salsa was on the table at every meal, right next to the salt and pepper. Whether it was my dad’s hot roasted green chiles mashed to perfection in the molcajete with garlic or my momma’s impromptu fresh pico de gallo with garden-fresh tomatoes, cilantro and jalapenos – salsa was the choice condiment for everything from tacos to eggs to pizza.

Today, salsa still reigns. Although my definition of it has expanded beyond Mexican and Latin American cuisine.

So, when I got the chance to be a judge at Salsa Wars, Denver Public Library’s salsa recipe contest, I jumped on it. The event was part of DPL’s Street Food series in July, which highlighted food from Peru, Brazil and Mexico.

As a judge, I had the pleasure of tasting the six finalist salsas, and the task of picking my favorites. I was torn . . .

Do I vote for the more traditional Salsa Jefe with roasted chiles and tomatoes or the roasted tomatillo-based Garlic and Lime Green Salsa – both of which I could eat leisurely with chips while I have a cold beer or margarita? Or, do I vote for the Salsa Puttanesca with capers and anchovies that would be great on fish, but I wouldn’t touch with chips? Then, there was that darn Caramelized Onion Salsa that tasted divine but called for an hour plus to caramelize onions?

There was also the lure of ingenuity with the roasted beet Red Square Salsa – tasty but more of a side dish than a salsa? And, a green tomato salsa that appealed to the gardener in me.

Ultimately, I channeled some Iron Chef judiciousness. Along with two other judges – Chef Shellie Kark of Kitchen cue and Jesse Ogas of Encantada Catering, we selected the winners:

1^st Place:  Salsa Puttanesca-Salsa Italian Style – by Beth Hewlett

2^nd Place:  Salsa Jefe – by Rocio Rowland

3^rd Place:  Caramelized Onion Salsa – by Laura Kark

Other Finalists:

Red Square Salsa-Salsa Russian Style – by Beth Hewlett

Garlic and Lime Green Salsa – by Katherine Linder

Coleen’s Amazin Green Tomato Salsa – by Coleen Walsh

Below are recipes and pictures for half of the finalists. I cooked up the three (in bold) and made a few notes in italics. The remaining three recipes can be found on Chef Kark’s blog and her Facebook page.

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Until last week I was not a deviled egg fan.

I admit to frowning when someone showed up to a party with a plate of ho hum deviled eggs – you know the ones – mashed yolks flavored with too much mayonnaise. Pretty BLAH.

Call me a food snob, but to me, it’s just a notch above bringing cheap hotdogs. (Fear not, I’m gracious and appreciate the thought.)

My attitude changed last week when I made these deviled eggs with Italian salsa verde.

As you know from my last post, Italian green sauce is a fresh herb condiment traditionally paired with boiled eggs – either as an ingredient in the sauce or as a topping for eggs. Thinking about the two, I was inspired to replace the mayo in deviled eggs. The result – deviled eggs that would be a welcome appetizer at a party or summer barbecue.

I was not planning to write this post, but these deviled eggs are so good I had to share. The texture and assertive flavors of the Italian salsa verde make these eggs stand out.

Enjoy!

If you have a particular use for Italian salsa verde, please share. Or, tell us about your favorite deviled eggs.

Tidbits on Deviled Eggs:

1. Spicy stuffed eggs date back as far as 13th century Andalusia. In a 15^th century Italian text, stuffed eggs included raisins, cheese, parsley, marjoram and mint.
2. In the 18^th century, the name “deviled eggs” was termed. “Deviled” is used to connote spicy or fiery, reflecting the seasonings used to flavor. The first recipe for deviled eggs dates back to circa 1786.

Source: FoodTimeline.org.

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