Staying so close to the BestFest event was great. Thanks to Carolyn Mendoza for getting us wonderful rooms at the Hassayampa with a view, cozy but charming, and including breakfast.
The scrambled eggs served with grape salsa were a hit. Try this recipe from page 33 in Tastes & Treasures and add chopped red grapes for an interesting addition.
Corn Salsa page 33 Tastes & Treasures
1 or 2 jalapeno chiles, seeded and minced
1 ½ cups roasted corn (about 2 large ears)
¼ cup finely chopped green bell pepper
¼ cup finely chopped red bell pepper
1 tablespoon chopped fresh cilantro
½ red onion, finely chopped
1 tomato, chopped
1 tablespoon sugar
½ cup vegetable juice cocktail
1 tablespoon lime juice
salt to taste
Combine the jalapeno chiles, corn, bell peppers, cilantro, onion, tomato, sugar, vegetable juice cocktail, lime juice and salt in a large bowl and toss to mix.
Makes 3 ½ cups