Salsa Challenge: Macayo's heats up Tempe Beach Park - FOX 10 News | fox10phoenix.com

Salsa Challenge: Macayo's heats up Tempe Beach Park

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Macayo's celebrates Arizona's favorite condiment with live entertainment, margarita mix-offs and the best salsa recipes in the state. Funds raised benefit the Arizona Hemophilia Association.

Suzette's Creamy Jalapeno Salsa

This simple salsa contains only 5 ingredients, but it is bursting with flavor from the roasted jalapeno peppers and garlic. Quick and easy, it is great for dipping chips & dipping veggies, or as a topping for fish, chicken, shrimp, tacos, or drizzled over enchiladas!

Ingredients:

  • 7 large fresh jalapeno peppers (about 6-7 ounces), stems removed.
  • 10 cloves garlic (unpeeled).
  • 1/3 cup fresh lime juice.
  • 1/3 cup vegetable oil.
  • 1-2 teaspoons salt.
  • 1 small jalapeno (chopped) & 1 tablespoon cilantro, chopped (optional for garnish).

Directions:

Place jalapenos and unpeeled garlic in large skillet over medium heat. Roast them until soft and golden brown, about 16-18 minutes. Cool, then coarsely chop jalapenos, and peel garlic. (For milder salsa, remove some of jalapeno seeds). Place jalapenos, garlic and lime juice in blender. Pulse several times until finely chopped. Turn on blender, then slowly drizzle oil into blender mixture. Place salsa into small bowl--if too thick, add water by tablespoon to thin. Add salt, as desired, to taste, about 1-2 teaspoons. Garnish with diced jalapenos and/or chopped cilantro. Enjoy! Salsa lasts 1-2 days, refrigerated. If refrigerated, re-blend it, when ready to serve.

 



Tropical Green Chili and Pineapple Salsa


Pineapple-habanero salsa can be very hot, so try lowering the heat level with green chilies to make the recipe more family friendly. This sweet salsa reels you in and then lets you feel the spicy heat of the green chilies. This is a great salsa with chips or it can be served over grilled chicken or burgers. Canned pineapple can be used but you may need to adjust the amount of juice and honey.

Ingredients:

  • 4 roasted, peeled and seeded chili peppers
  • cup chopped grilled pineapple
  • 2 tablespoons pineapple juice
  • 1 teaspoon crushed garlic
  • 1 tablespoon lime juice
  • Teaspoon salt
  • 2-4 tablespoons honey
  • 1 chopped or mashed avocado
  • cup diced green onion
  • 1 tablespoon grated ginger
  • cup chopped cilantro.

Directions:

In a food processor combine chili peppers, pineapple and juice, garlic, lime juice and salt. Process until somewhat smooth but still chunky. Pour mixture into a bowl and add 2 tablespoons honey, more honey may be added if peppers are very hot. Add avocado, green onions, ginger and cilantro. Allow mixture to set in the refrigerator for one hour or overnight. (If you prefer a smooth salsa, it can be processed with the first ingredients.)



Pecan Pineapple Salsa

This light, fresh summer salsa blends the unique flavors of pineapple and pecans. The jalapeno peppers add a slight touch of heat, while the nuts add a nice crunch to this amazingly delicious fruity salsa! It is fantastic served on its own with chips for dipping, or as a topping over grilled fish, chicken, shrimp, pork and tacos.
Salsa:

Ingredients:

  • 1 medium pineapple peeled, cored and chopped (or use canned drained chopped pineapple --about one cup plus 1/2 cup-- either way total 11/2 cups pineapple).
  • 2 jalapeno peppers, seeded and chopped. 1/2 cup chopped red onion.
  • 1/4 cup packed chopped cilantro leaves.
  • 2 tablespoons balsamic vinegar.
  • 2 tablespoons extra virgin olive oil.
  • 1/3 teaspoon salt.
  • 1/4 teaspoon black pepper.
  • 3/4 cup chopped pecans, toasted.

Directions:

In a small bowl, combine pineapple, jalapeno, onion and cilantro. Top with vinegar and olive oil. Add salt and pepper, to taste. Gently stir mixture to completely combine all ingredients. Let salsa sit for about 1 hour before serving, to blend flavors. Just before serving, stir in toasted pecans. Serve with chips for dipping, or delicious over grilled fish, chicken, shrimp, pork or tacos.


Salsa Challenge
April 27, 11am
Tempe Beach Park
80 W. Rio Salado Parkway
Tempe, AZ 85281
Admission: $15; free for kids under 12
Benefits the Arizona Hemophilia Association
salsachallenge.com

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