Summertown invites salsa makers to bring their creations to The Dome


Summertown invites salsa makers to bring their creations to The Dome

It’s time for the 7 th Annual Salsa Contest at The Farm Market Under the Dome in Summertown on Saturday, August 18, 2018.

The Farm, about 50 miles southwest from Spring Hill, is an “intentional community” or commune founded in 1971.

The Farm Market Day is held the third Saturday of the month April through October from 9 a.m. to 2
p.m. Vendors set up under the huge covered dome, with a wide variety of items for sale, from local
Amish and home-grown vegetables, to baked goods, jewelry and crafts, high quality yard sale items
and more.

In the salsa contest, recipes from across Middle Tennessee will be competing for cash prizes of First ($35), Second ($25) and Third ($15) in both Hot and Mild categories.

Entries are lined up on a table, with a steady supply of corn chips on hand for attendees to sample each one and vote for a favorite.

To enter, bring 1 pint to one quart of your prepared salsa. If yours turns out to be one the most
popular, be sure to have enough on hand so that you don’t run out before voting ends at 1:30 p.m. Salsa makers may enter their creations in either, or both, Hot or Mild categories.

Check out this video about the contest from Nashville’s Channel 2, in 2016:

The Farm Market is directly adjacent to The Farm Store, 100 Second Road, Summertown, TN 38483.

Contact Pat McCarthy for more information: mccarthp43@gmail.com

More about Salsa

The word “salsa” is Spanish for “sauce,” but salsa as we know it today (a combination of chilies,
tomatoes and other spices) can actually be traced to the Aztecs, Mayans and Incas. The Spaniards
first encountered tomatoes after their conquest of Mexico in 1519-1521. Aztec lords combined tomatoes with chili peppers, ground squash seeds and consumed them mainly as a condiment served on turkey, venison, lobster, and fish. This combination was subsequently called salsa by Alonso de Molina in 1571.

According to the hot sauce history, salsa manufacturing in Texas began in 1947 with David and
Margaret Pace and their picante sauce.

Between 1985 and 1990, sales of salsa grew seventy-nine percent; and in 1991, salsa outpaced
ketchup as the most popular condiment in America, now outselling ketchup 2-1. Today tortillas outsell hotdog and hamburger buns. Corn chips outsell potato chips.

Styles:

  • Salsa Roja – red sauce. Made with cooked tomatoes and other ingredients
  • Pico de Gallo – Also called Salsa Cruda. Made with raw tomatoes and other raw ingredients
  • Chili Verde or Green Salsa – Made with Tomatillos, a small fruit that grows inside a paper-like outer covering
  • Chipotle – Smoked Jalapeno chili peppers
salsa
Douglas Stevenson makes salsa. He advises using “Pulse” on a food processor to avoid over-chopping the ingredients. // SUBMITTED

Basic Ingredients

 Tomatoes
 Onion
 Garlic
 Green Pepper
 Jalapeno Peppers

Spices

 Salt
 Cumin
 Vinegar (Many prefer organic apple cider vinegar)
 Sugar, honey or molasses (or not)
 Lime juice

Options

Sweet Corn Kernels

Fruit: Peaches. Mango, Pineapple

Tomato and Acid Balance

High acid levels are important, because the presence of acid inhibits the germination of botulism
spores into the botulism toxin. Botulism spores can only develop into the botulism toxin in low acid,
oxygen-free environments.

When you preserve something in a boiling water bath canner, you heat the jars and their contents to
the boiling point (that temperature varies depending on your elevation, but at sea level the boiling
point is 212 degrees F). That heat is enough to kill off the micro-organisms that can cause spoilage,
mold, or fermentation, but it’s not enough to kill botulism spores (they require far higher
temperatures).

Water bath – Boiling your filled canning jars covered in water for 20 minutes to kill all bacteria.

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