Earlier this month at the annual My Nana's Salsa Challenge, Chandler's El Palacio Mexican Restaurant took the grand prize and $1,000 in cash (which they donated to charity) after wowing the judges with their homemade salsa.
If your version didn't place at the festival, or if you were too kitchen-shy to whip up a batch of your infamous "Scoville Scorcher" triple hot pepper salsa for the crowds, there's another way to prove that your recipe is the best.
Macayo's is currently holding their annual Salsa Recipe Challenge. The winner scores a party for 20 friends, some Fiesta canning goods to literally preserve their victory, and a coveted spot on the restaurant's summer menu. Second and third prizes include Macayo's gift cards.
Get the details, and last year's winning recipe, after the jump...
Last year, over 100 recipes were submitted for consideration. The winning entry was Nicole's Pineapple Mango Salsa, a sweet and savory blend of fruit and jalapeno peppers that was incorporated into Macayo's Cilantro-lime Chicken Salad, street tacos, and Salsa Verde Shrimp Chilaquiles. Though you obviously can't re-submit Nicole's recipe, here's a little inspiration to get you started thinking about your own creation:
1 lb mangos, diced
½ cup fresh pineapple, diced
½ oz cilantro
1 fresh squeezed lime
2 Tbsp olive oil
¼ cup red onions, chopped
1 oz jalapeno, minced
¼ tsp salt
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
1. Mix lime juice and olive oil
2. Add all remaining ingredients to lime mixture and combine thoroughly
3. Chill for a minimum of 30 minutes before serving
The contest only runs through next Wednesday, April 20, so now's the time to submit your recipe via the Macayo's Salsa Festival website. Beginning April 20, an Executive Chef Team comprised of chefs, managers and CEO Sharisse Johnson will test out the recipes and narrow down the top contenders. So far, they say several intriguing submissions have been received, including one made with chipotle and citrus.
Winners will be announced in early May.