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A recipe for Roasted Corn Salsa by Chef Faye Greenberg took top honors in the 2016 “Sassiest Salsa” contest sponsored by el Restaurante magazine and Mama Linda Tomato Products.
The “Sassiest Salsa” Contest, which was open to all foodservice professionals, asked participants to submit an original salsa recipe using canned tomatoes. The recipes were evaluated by Christopher Koetke, vice president of the Kendall College School of Culinary Arts in Chicago. Koetke is also vice president of Baltimore-based Laureate International Universities Center of Excellence in Culinary Arts.
Greenberg’s recipe features canned diced tomatoes, roasted corn, jalapenos, cilantro, and garlic. Greenberg, chef at LYFE Kitchen and Mi Pueblo in San Jose, California, suggests two ways to make the salsa – either chunky or smooth. Read her recipe by clicking here: http://elrestaurante.com/recipes/salsa/roasted-corn-salsa/
Second place was the Peach-Strawberry-Pineapple Salsa by Beatrice Rivera, retired chef/owner of Beas Kitchen in San Antonio, Texas. Read Rivera's recipe here: http://elrestaurante.com/recipes/salsa/peach-strawberry-pineapple-salsa/ And third place was Fire Roasted Salsa by Jimmy Blacketer, chef/owner of Los Cabos Mexican Grill & Cantina in Jenks, Oklahoma. Read Blacketer's recipe here: http://elrestaurante.com/recipes/salsa/fire-roasted-salsa/