BajaNomad - and the winner of the salsa contest is....

and the winner of the salsa contest is....

bajabound2005 - 9-2-2010 at 06:56 AM

I can't believe I forgot to announce this! When we had the Los Gordos Chili Cook-Off and Salsa Contest a couple of weeks ago, our own Nomad, UDO WINKLER, took FIRST PLACE in the "regular" category in the salsa contest.

Congratulations, Udo! See you at the Rib Cook-off on Oct 16???

KASHEYDOG - 9-2-2010 at 07:08 AM

CONGRATULATIONS UDO :yes:

GREAT STUFF. BRING SOME THE NEXT TIME YOU COME THROUGH SAN DIEGO. :tumble:

2010 Salsa Champ

bajaguy - 9-2-2010 at 09:50 AM

I was using my small camera.. :lol:

[Edited on 9-2-2010 by bajaguy]

UDO.jpg - 3kB

KASHEYDOG - 9-2-2010 at 09:55 AM

Hey, Terry!!! Can you get that picture any smaller... :?:

Then again if you make it larger, Udo's mug may crash all our computers.... :lol:

bajamigo - 9-2-2010 at 09:56 AM

Udo and Jana were staying with us, and he kindly left a fair amount of the salsa in our fridge. I put it through a food mill, added some olive oil and half-and-half, and enjoyed some of the best gazpacho I've ever had. Udo has a gift! (not to be confused with the German word "gift")

bajaguy - 9-2-2010 at 10:22 AM

Quote:

Originally posted by KASHEYDOG
Hey, Terry!!! Can you get that picture any smaller... :?:

Then again if you make it larger, Udo's mug may crash all our computers.... :lol:

yeah, let me work on it.... :lol:

I was trying to get his hat in the photo!!!

KASHEYDOG - 9-2-2010 at 10:39 AM

Quote:

Originally posted by bajaguy

Quote:

Originally posted by KASHEYDOG
Hey, Terry!!! Can you get that picture any smaller... :?:

Then again if you make it larger, Udo's mug may crash all our computers.... :lol:

yeah, let me work on it.... :lol:

I was trying to get his hat in the photo!!!

Be careful. There may some salmonella in that chicken hat.. :lol:

Udo - 9-2-2010 at 10:49 AM

Thanks, Kath!
I wasn't expecting an announcement since this was a chili cook-off and salsa is sort-of like a step child to chili.
But thanks in any case.
The hat was so shocking that the vendors at La Bufadora were in total awe and were silent when Jana and I walked by. Should be a keeper for Nomad events!
I think there is a better photo (larger one) on Kathleen's facebook pages.

Osprey - 9-2-2010 at 01:23 PM

Woooo Rayy for Udo. Good going podna.

Keri - 9-2-2010 at 02:10 PM

Fantastic, Congratulations,k :yes:

Udo - 9-2-2010 at 03:32 PM

:tumble:

Muchas gracias, a todos! :bounce:

Udo - 9-2-2010 at 08:00 PM

It was just a regular salsa, fish, but it had some visual enhancements plus some minced cucumber (minus the seed core) added just before the tasting took place, to give it some "freshly made flavor".

Udo - 9-2-2010 at 08:04 PM

Great call on the gazpacho, Vince!
And nice touch with the 1/2-1/2. :bounce:

Quote:

Originally posted by bajamigo
Udo and Jana were staying with us, and he kindly left a fair amount of the salsa in our fridge. I put it through a food mill, added some olive oil and half-and-half, and enjoyed some of the best gazpacho I've ever had. Udo has a gift! (not to be confused with the German word "gift")

tripledigitken - 9-2-2010 at 09:34 PM

Quote:

Originally posted by Udo
It was just a regular salsa, fish, but it had some visual enhancements plus some minced cucumber (minus the seed core) added just before the tasting took place, to give it some "freshly made flavor".

What chilis do you use in your salsa's?

Ken

Udo - 9-4-2010 at 11:06 AM

Ken,
I use whatever is in season at the market, generally a combination of 5-8 different peppers (all minced).
This last time I used, güeros, (I used three colors of the güeros), anaheim, fresno, poblano, jalapeño, manzano, and one habañero. Each was deseeded and deveined. You may add any others to suit your flavor direction as well as heat. Keep in mind that heat will diminish rapidly in the presence of tomatoes.

tripledigitken - 9-4-2010 at 01:14 PM

Quote:

Originally posted by Udo
Ken,
I use whatever is in season at the market, generally a combination of 5-8 different peppers (all minced).
This last time I used, güeros, (I used three colors of the güeros), anaheim, fresno, poblano, jalapeño, manzano, and one habañero. Each was deseeded and deveined. You may add any others to suit your flavor direction as well as heat. Keep in mind that heat will diminish rapidly in the presence of tomatoes.

I now know why you won amigo. congrats

durrelllrobert - 9-5-2010 at 09:30 AM

Quote:

Originally posted by Udo
Keep in mind that heat will diminish rapidly in the presence of tomatoes.

so that's why everone said mine tasted sweet :?:

I used the same peppers :fire: