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SALT LAKE CITY -- Wasatch Community Gardens is throwing a party for people who love salsa.
The sixth annual Salsa Party is set for Friday, Aug. 12, and it's free.
- Friday, Aug. 12
6-8 p.m.
Fairpark Garden
1037 W. 300 North
Admission: Free
Carly Gillespie from Wasatch Community Gardens says the party features homegrown salsas to taste, a salsa competition, music, salsa dancing and activities for kids.
The event kicks off the Tomato Days Dine-Around. From Aug. 12 to Sept. 10, people can celebrate tomato season by enjoying special heirloom tomato menu items at several restaurants in Salt Lake City, including the Tin Angel Café, the Copper Onion, Sage's Café and Cali's Natural Foods. A portion of the proceeds go to the Wasatch Community Gardens.
Chipotle Mexican Grill will be on hand demonstrating how to make fresh guacamole and their roasted corn salsa.
They shared their corn salsa recipe on the KSL 5 morning show.
Roasted Corn Salsa
By Steve Ells, founder, chairman and CEO - Chipotle
Ingredients
12 ears corn, in their husks
4 tablespoons olive oil
2 cups diced charred red bell pepper (peeled, seeded and deveined)
4 poblano chilies (charred, peeled, seeded, deveined and diced)
4 cloves garlic, pan roasted until brown and soft then peeled and chopped
4 tablespoons minced fresh cilantro
4 teaspoons minced canned chipotle chilies en adobo
salt, to taste
Preheat oven to 500 degrees. Place corn in its husk directly on oven rack for 5 minutes. Remove and let cool.
Shuck corn and brush with olive oil.
Grill or broil corn until it is caramel brown all over, about 5 minutes.
Cut kernels from the cob, being careful not to cut into woody party of cob.
In a bowl, mix corn with remaining ingredients.
