From Jack Gilbert, owner Gringo Jack’s, Manchester Center, Vermont, second place winner in the 2015 el Restaurante Sassiest Salsa Contest, sponsored by Mama Linda Tomatoes.
Makes 10 cups
½ lb. onions, diced
3½ lbs. canned tomatoes, diced
½ lb. beets, peeled and cooked
½ c. orange juice
3 oz. cider vinegar
0.375 oz. sea salt
1 oz. roasted garlic
0.375 oz. orange peel
10 oz. jalapeños, diced with some seeds
1 c. water
4 oz. quinoa (dry)
½ oz. cilantro
Cook quinoa and set aside. Cook and chill beets, then peel and dice. Add all the ingredients, except cilantro, to pot. Cook until flavors are melded (about 190° F). Add the cilantro and let cool.
Tips: Take out all jalapeño seeds for less (minimal) heat; add more seeds for more heat.
Plate Suggestions:
Goat Cheese Tostada with Beet, Orange & Quinoa Salsa
Cumin Dusted and Grilled Eggplant Steak with Beet, Orange & Quinoa Salsa
Quinoa Salad with Beet, Orange & Quinoa Salsa
Avocado Soup with Radish and Beet, Orange & Quinoa Salsa garnish