Now that the Broncos aren’t going to the Super Bowl, at least we don’t have to come up with orange and blue foods for the big game. The Food section held its own, chip-dippin’ championship with 10 contenders from King Soopers, Safeway and Whole Foods.
We chose traditional “medium” salsas (no beans or corn or fruit) and used Tostitos Scoops corn chips with all. For the blind tasting, we asked tasters to rate the salsas on flavor, heat and whether they would buy them.
The comments showed how varied people’s palates are: the smoky flavor one taster liked tasted “blechy” to another.
Just like the Super Bowl, a winner and loser emerged.
-Kristen Browning-Blas
Jicama Salsa
This sweet-ish salsa from Jody Neumann of Fort Collins makes about 4 cups.
Ingredients
Directions
In a large nonreactive bowl, combine all ingredients. Refrigerate at least 1 hour to allow flavors to blend.
Avocado Salsa
This recipe comes from Nancy Smith of Highlands Ranch, who gave it to her cousin, Kim Browning, who gave it to her sister-in-law, food editor Kristen Browning-Blas. Makes about 3 cups.
Ingredients
Directions
In a large bowl, combine tomatoes, onion, cilantro and peppers. Squeeze lime over, add salt and stir.
Chill for about an hour. Before serving, add chopped avocado.
Asian Salsa with Won Ton Chips
From “Colorado Colore” by the Junior League of Denver.
Ingredients
Won Ton Chips:
Asian Salsa:
Directions
For the chips, coat each won ton half lightly with nonstick cooking spray and sprinkle with the garlic salt. Arrange the won ton halves in a single layer on a baking sheet. Bake at 375 degrees for 4-6 minutes or until light brown and crisp, turning halfway through the baking process. Remove to a wire rack to cool.
For the salsa, combine the cucumber, bell pepper, scallions, cilantro, soy sauce, garlic, vinegar, sesame oil and red pepper in a bowl; mix well. Chill, covered, until serving time. Serve with the chips.
Salsa Cruda
This recipe for Mexican salsa, also called pico de gallo, goes well with chips and as an accompaniment to steak and baked chicken. Serve it the same day. From “Latin Chic: Entertaining with Style and Sass,” by Carolina Buia and Isabel C. González, makes about 3 1/2 cups.
Ingredients
Directions
A few hours before serving, mix the ingredients to blend the flavors. Serve at room temperature.
Salsa Verde
This salsa is popular in the coastal towns of Colombia and Venezuela, where it is spooned over stewed meats or seafood. It will keep refrigerated up to two days. From “Latin Chic: Entertaining with Style and Sass,” makes about 2 cups.
Ingredients
Directions
Mix all the ingredients well and marinate, covered, in the refrigerator at least 2 hours.
Tomatillo Salsa
This green salsa is great on tacos and with grilled meats, empanadas, quesadillas and chips. Variations are created by boiling the ingredients or making it raw, puréed or liquefied. The lemony flavor of the tomatillos is a good contrast to rich or fatty foods. From “Culinary Mexico,” makes about 2 cups.
Ingredients
Directions
In a heavy skillet or on a griddle, lightly char tomatillos garlic, chiles and onion 5-6 minutes, or until they are somewhat browned and caramelized. The tomatillos should retain some of their bright green color. Cool mixture.
Place tomatillos, garlic, chiles and onion in a blender or food processor and blend, adding a little water if necessary. The sauce should be thick.
Pour sauce into a bowl. Add cilantro, lime juice and sugar (if salsa is too tart), and season with salt to taste.
Barb’s Salsa
Barbara Ellis, Post editorial page news editor and staff writer, says she always doubles or triples this recipe: “I mean, why bother making such a small batch? Get friends to help do the chopping!” Makes about 2 quarts, depending on thickness.
Ingredients
Directions
Combine all ingredients in a large pot. Bring to boil. Reduce to simmer and cook 2-3 hours to desired thickness. For canning, pour into sterilized pint or quart jars; water bath 10-20 minutes.
Black Bean, Tropical Fruit and Queso Blanco Salsa
Queso blanco, a staple of Latin cuisine, balances the acidity of the orange and mango. A no-brainer with chips, queso blanco salsa is a great accompaniment to grilled chicken breasts, as well. You can prepare the dressing up to a day before you assemble the salsa. And the salsa is also a good day-after leftover – assuming there is any left over. From “New World Kitchen: Latin American and Caribbean Cuisine,” by Norman Van Aken, makes about 4 cups.
Ingredients
Dressing:
Directions
Salsa: In a large bowl, combine all ingredients except avocado in the order listed. Very gently fold in avocado, to avoid mashing the delicate ingredients. Cover and refrigerate until chilled.
Dressing: In a small bowl, combine all ingredients and whisk well. Cover and refrigerate. To serve, gently fold dressing into salsa. Season with salt and pepper to taste and serve.
