Blue Ribbon Winner

And the First Prize winner of the Digi International Annual Salsa Competition is.....

Asian Style Salsa created by our very own Douglas George!

And do you know what the coolest part is?  To Doug, a cooking competition isn't even real if you don't make up your own recipe.  And not just a variation of a recipe, a completely new one.  (because, after all, if you used Martha Stewart's recipe it's not even like you had to do anything- or so Doug would say)

I love Salsa Contest Season because we get to eat variations of fresh salsa for weeks while Doug perfects his recipe.  And if I ever had a favorite past time, it might just be biting into amazing food and trying to figure out what might make it even more delicious.  

Lately Doug's been enjoying taking a dish and giving it a different cultural swing.  Last year's Italian Salsa was divine.  But this year's dish is one I keep asking him to make even after trying batch after batch.  And let's be honest, you know it's got to be good to convince a panel of judges to give it first prize in a Salsa Competition when it's not anything like any salsa they've ever tried before.

For those of you who have requested the recipe, here it is (though I do make the disclaimer that we have been trying out the health benefits of random diets for years... as a result the staples of our cupboards are not always things other people would have on hand... sorry!)

Doug's Asian Style Salsa

2 T Sauté Oil (Vegetable Oil would work too)

4 T Sesame Oil

2 T Soy Sauce

1 Tablespoon + 1 teaspoon Rice Vinegar

1 T Sriracha Chili Sauce

¼ t Ground Mustard

5 T Sugar

¼ t Ginger

About 14 oz Shelled Edamame

2 Red Peppers

1 Small Bunch Green Onion

2 T Black Sesame Seeds

2 T Toasted Sesame Seeds

Combine Vegetable oil, sesame oil, rice vinegar, Sriracha, ground mustard, sugar and ginger in a sauce pan.  Bring to a boil for about 4 minutes, stirring constantly.  Remove from heat and allow to cool slightly.

While sauce cools, dice edamame and peppers into small pieces and add to your salsa bowl.  Dice only the whites of the green onions and add to bowl.  Stir in sesame seeds, reserving 1 T of black seeds for garnish.  Mix in cooled sauce and top with remaining sesame seeds.

Enjoy with tortilla chips.  

(It's also fantastic on a grilled chicken salad!  Or make up just the sauce and mix with cabbage for a coleslaw)