Winning Salsas from Last Year's Competition

I entered three salsas in last year's competitions.  I won first and second place with two of them and then a please do not ever make this again with the third - it was downright awful.  I won't post that recipe...  :)  Here are the two that swept the competition below. 

Blue Ribbon Cowboy Caviar

1 can (15.5 oz) black beans, drained & rinsed

1 can (15.5 oz) black eyed peas, drained & rinsed

½ red onion chopped

½ medium sweet onion chopped

¼ cup green bell pepper chopped

2 fresh tomatoes chopped

1 finely diced jalapeno pepper with ribs and seeds mostly removed

1 chilaca pepper finely diced

1 fresh ear of corn blanched and cut off the cob

1 cup Italian Dressing (recipe to follow)

¾ cup chopped cilantro

Kosher Salt to taste

Mix everything in a large bowl.  Then season to taste with the Kosher Salt.  Refrigerate for two hours or overnight to all the flavors to marry.

Italian Dressing Recipe

1 tbsp granulated garlic

1 tbsp onion powder

2 tbsp Italian Spice Mix

1 tsp ground black pepper

1 tbsp dried parsley

2 tbsp Kosher salt

Mix the ingredients together and store in a sealed container.  To make the dressing, pour ¼ cup your favorite flavor of vinegar, 2/3 cup olive oil, 2 tbsp water, and 1 ½ tablespoons of the dry mix together in a jar or bowl.  I use the Good Seasons cruet because the measurements are on the side.  J  The mix can be used on flat bread.  Combine the mix one to one with olive oil and brush on fresh flat bread dough.  Bake for suggested amount of time for your bread recipe.

Second Place Fire Roasted Tomato, Chilaca, & Chipotle Pepper Salsa

½ white onion chopped

1 tsp vinegar

1 can fire roasted tomatoes (such as Muir Glen Brand)

1 whole chilaca pepper

2 heaping tablespoons of Spicy Chipotle GarLic It! Garlic Finishing Sauce

Kosher Salt to taste

After chopping the white onion, place in 16 oz bowl with vinegar and cover with ice cold water.  Allow to soak for ten minutes, then drain without rinsing.  While the onion is soaking, roast a pasilla pepper until the skin is black and blistered.  You can do this on the stove top if you cook with natural gas.  Cover the pepper allow to steam while cooling so the skin is easy to remove.

Meanwhile, put the tomatoes in a bowl with the GarLic It! and allow to sit until the other ingredients are ready.  Once the pepper is peeled, finely chop and add to the tomato mixture.  Add in the onions and refrigerate for at least one hour for the flavors to marry.