First Place
– by Sarah Rathbun
- 5 Local Avocados
- 4 Jalapenos w/Seeds
- 1 Bundle of Cilantro
- 2 Cloves of Garlic
- Juice of 1 Lime
- Salt & Pepper
Mix well together. Season to taste.
Second Place
– by Robert Mitchell
- 4 Avocados
- 1 Mango
- ¼ Bunch Cilantro
- Small red Onion
- ½ Cup Fresh Pineapple
- 1 Can Crushed Pineapple
- Salt & Pepper
Mash avocados. Add can of crushed pineapple. Cube fresh pineapple and mango, add to avocado and crushed pineapple. Add chopped cilantro and red onion. Salt and pepper to taste. Chill. Serve with chips, on tacos, etc.
Third Place
– Melissa Rodriguez Fowler
- 12 Homegrown Hass Avocados/Roughly Mashed
- 3 Medium Tomatoes/Seeded & Chopped
- 1 Medium Sweet Onion/Chopped
- 5 Green Onions/Chopped
- 7 Large Anaheim Chiles/Roughly Chopped
- 1 ½ Habanero Chiles/Finely Diced
- 1/3 Cup Italian parsley or Cilantro/Roughly Chopped
- ½ Teaspoon Green Habanero pepper Pulp Hot Sauce
- 1 ½ teaspoons Morton Nature’s Seasons Seasoning Blend
- 1 Teaspoon Hawaiian Sea Salt
- ½ Teaspoon White pepper
- 2 Limes/Juiced
- 2 lemons/Juiced
- 2 Hass Avocados/Chunked
Mix all ingredients except 2 chunked Hass avocados in a bowl. Taste. Chill for 2 hours. Stir in 2 chunked Hass avocados before serving with your favorite chips.
