Out with the inferior salsa.


Congratulations to Brian Gillen, the winner of this year’s El Broko Seis De Mayo Salsa Challenge. Honorable mention goes to Mark McKenzie for “most interesting.” Both contestants have kindly shared their winning recipes below:

Brian’s Summer Salsa:

1 large mango diced (1/4”dice)
3/4 cup of ripe cantaloupe diced
1/2 cup of seedless red grapes diced
1/2 cup of seedless green grapes diced
1 kiwi diced
1/2 cup of fresh pineapple diced
1 large jalapeno finely diced

1 handful of cilantro finely chopped
2 tablespoons fresh mint finely chopped
1 tablespoons of honey
2 tsp rice wine vinegar
Juice of 1/2 lemon

Mix all ingredients well

Mark’s “Jennifer” Dessert Salsa:

Prep time: 3 minutes

Enjoyment time: forevermore

Spoon 1-10 scoops (depending on spoon size) of the vanilla flavor
from a carton of Bryers Neapolitan ice cream (or whatever is in your office refrigerator) into a bowl.

Rest/Think.

Chop ice cream up a little with spoon to accelerate melting action.

Liberally add maple syrup to taste.

Set bowl aside.

Let stand 1-2 minutes (depending on how hot the room
is).

At a nearby location, put a fist (or two) of pretzels
into a ziplock bag. I prefer Snyder’s (of Hanover) dipping sticks (easier to fist).

Add dark chocolate M&Ms to taste (half a fist).

Close bag.

Rest/Think.

Smash bag with hand meat.

Quickly (but not hastily) add pretzel/M&M combo to
ice cream/syrup bowl.

Mix with spoon until texture is clunky®.

Garnish with Big League Chew Original Flavor.

Serve IMMEDIATELY.

Ingredients:

Neapolitan Ice Cream

Pretzels

Maple Syrup

Dark Chocolate M&Ms

Big League Chew Original Flavor

Ambition

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