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  1. #1
    Join Date
    Nov 2002
    Posts
    263

    State Fair of Texas Salsa Competition

    In high school I dreamed of winning a state championship… in sports! If you told me in high school that I’d win a state championship, but it would be in cooking, I’d have slugged you. Yet, a year ago my “Smoked Raspberry Salsa” won first prize at the State Fair of Texas. In my opinion, this is the most challenging salsa competition in the world. Winning the State Fair of Texas salsa championship was a big deal (to me, if no one else).

    This year I entered three salsas for the State Fair of Texas. My “Four Pepper Picante Sauce” won third prize. My “Cranberry Salsa” earned an honorable mention. And my “Apple Verde Salsa” was awarded first place! Now, I’ve won back-to-back state championships… but in cooking!

    Pardon the brag, but darn if it doesn't feel good!
    Matt Michel
    Service Roundtable
    www.serviceroundtable.com

  2. #2
    Join Date
    May 2000
    Location
    Colorado flatland native
    Posts
    15,067
    I want some. Ya jarin it yet? Could be one helluva good livin. Congrats!!
    My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
    Walter Matthau

  3. #3
    Join Date
    Sep 2003
    Posts
    1,624
    Quote Originally Posted by matt michel View Post

    This year I entered three salsas for the State Fair of Texas. My “Four Pepper Picante Sauce” won third prize. My “Cranberry Salsa” earned an honorable mention. And my “Apple Verde Salsa” was awarded first place! Now, I’ve won back-to-back state championships… but in cooking!

    Pardon the brag, but darn if it doesn't feel good!
    Congrats Now how bout sharin a recipie

  4. #4
    Join Date
    May 2008
    Location
    Houston
    Posts
    440
    Look what else is gonna be there.

    The salsa sounds good.


  5. #5
    Join Date
    Jan 2008
    Location
    Texas
    Posts
    921
    Quote Originally Posted by matt michel View Post
    In high school I dreamed of winning a state championship… in sports! If you told me in high school that I’d win a state championship, but it would be in cooking, I’d have slugged you. Yet, a year ago my “Smoked Raspberry Salsa” won first prize at the State Fair of Texas. In my opinion, this is the most challenging salsa competition in the world. Winning the State Fair of Texas salsa championship was a big deal (to me, if no one else).

    This year I entered three salsas for the State Fair of Texas. My “Four Pepper Picante Sauce” won third prize. My “Cranberry Salsa” earned an honorable mention. And my “Apple Verde Salsa” was awarded first place! Now, I’ve won back-to-back state championships… but in cooking!

    Pardon the brag, but darn if it doesn't feel good!
    That's great man.. congrats on the blue ribbon. I've always wanted to submit my pickles but The War Department (Hubby) like them too well to let any one get to figure out how I make em. They are good, but let me ask ya, the fair has not started yet, how or when do you submit your entry ? Just wanting to know before I do this next year if I want to enter some other prize winner of jams or jelly's.
    You don't have to ASK

    What I'm Against...

    If you know what

    I'm For...

  6. #6
    Join Date
    Nov 2002
    Posts
    263
    That's great man.. congrats on the blue ribbon. I've always wanted to submit my pickles but The War Department (Hubby) like them too well to let any one get to figure out how I make em. They are good, but let me ask ya, the fair has not started yet, how or when do you submit your entry ? Just wanting to know before I do this next year if I want to enter some other prize winner of jams or jelly's.
    Go to BigTex.com and look for the Creative Arts link. The submission was 8/15 by mail. They send you a form you have to present in person (or, by shipping) with your entry a couple of weeks later. Judging is done before the fair starts so they can display the winners.

    Another place to consider is the North Texas State Fair in Denton. I won it last year but missed the entry by a day this year. It's simpler. Bring your entries and enter. Within three days you learn how you did. When I told my wife I won the North Texas State Fair she asked, "Did anyone else enter?"
    Matt Michel
    Service Roundtable
    www.serviceroundtable.com

  7. #7
    Join Date
    May 2002
    Posts
    9,564
    Listen Matt-- that's great and all that but you have really two choices now... either you sell the stuff or give out a recipe...

  8. #8
    Join Date
    Nov 2002
    Posts
    263
    Haven't figured out how to sell it (e.g., FDA requirements, packaging, etc.) and I don't want to take my eye off the ball with my current business to pursue a hobby business.

    I will share a recipe we included in the Service Roundtable's Spring Consumer Newsletter. We've had some great recipes in the newsletter and they give it stickiness. One of our members emailed me to say she decided to omit the recipe one issue and had customers ask her about it, saying the recipe was what they looked forward to most. In the last one, we included an awesome Raspberry Mustard recipe.

    Back to salsa. This is a good base salsa recipe you can use as a starting point for experimenting to create your own perfect salsa. Add or remove spices. Try different kinds of peppers. In addition to Jalapeno, Serrano, and Bell, you can try Banana peppers, Habaneros (really hot), Poblano, Thai, Adobo, etc.


    Simple Restaurant Style Salsa

    8 Roma Tomatoes
    2 Large Jalapeno Peppers
    1 to 3 Serrano Peppers
    1 Green Bell Pepper
    1 Medium Brown Onion
    1 Bunch Cilantro, Chopped
    1 TBSP Minced Garlic
    2 Medium Limes
    1 TBSP Ground Black Pepper
    1/2 TBSP Salt
    1 TBSP Cumin

    Puree the tomatoes and onion in a food processor. Place them in a stovetop pot. Remove the seed pod from the Jalapeno peppers. You might want to wear gloves when handling the peppers. Finely chop the peppers and add to the mixture. Jalapenos add a nice flavor. All of the heat comes from the seeds.

    Remove the seed pod from the bell pepper, chop fine, and place in the pot. You don't have to worry about handling a bell pepper.

    All of the heat in this recipe comes from the Serrano peppers. Omit them for very mild. Add one for mild-medium, two for medium-hot, and three for hot. Of course, the heat varies based on the size of the peppers. Finely chop the Serranos and add to the pot.

    Add the garlic, salt, pepper, and cumin. Squeeze the limes. Bring to a boil over high heat, reduce heat and simmer for 30 minutes. Let it cool and enjoy it.

    Personally, I think the best time to eat salsa is when it is warm and freshly made.
    Matt Michel
    Service Roundtable
    www.serviceroundtable.com

  9. #9
    Join Date
    May 2002
    Posts
    9,564
    Well, I'll start with this. But if I start thinking about apples and cranberries remember we all know who you are and where to find you.... TIA.

  10. #10
    Join Date
    Nov 2002
    Posts
    263
    You can't use applies with tomatoes. Ya gotta use tomatillos!

    And make sure you peel the paper.
    Matt Michel
    Service Roundtable
    www.serviceroundtable.com

  11. #11
    Join Date
    Oct 2006
    Location
    houston
    Posts
    77
    please give out the recipe. the one for the rasberry salsa

  12. #12
    Join Date
    Nov 2002
    Posts
    263
    There's a pretty good starter recipe above. Make it and play with the ingredients until you end up with something you like. Think in terms of balance. What would balance raspberries or any other item you might add?

    I haven't done it, but have been tempted to make a blackberry salsa. My tries at a pineapple salsa have turned into good stuff to put on fish, but not what I wanted.

    I think the next one I'm going to try will be corn and black bean salsa. I've also been thinking about making a Thai pepper picante sauce.

    This is why I keep finding all of the weight my wife loses.
    Matt Michel
    Service Roundtable
    www.serviceroundtable.com

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