“It was the first time I’ve ever made salsa. I found the recipe and tweaked it with substitutions for some of the ingredients,” said Thomes Suit. “I didn’t taste it before I entered it at the fair. I usually know what the judges are looking for.”
That must be a blend of numerous flavors, because her recipe has one long list of ingredients. Since Thomes Suit joined Betty Beck’s 4H group in Springboro in the fifth grade, she has been winning ribbons at the Warren County Fair. Equally adept at cooking and sewing, she’s taken the top prize in each category.
Her first sewing project, which she named “joyful jumper,” won what was called “A” at that time. Since then, she’s won too many First Places to count, and 13 Best of Show ribbons for baby clothes, quilts, coats, and cookies, muffins and cupcakes, among others.
“My husband, Allen, was a little jealous when I won Grand Champion. He made salsa a couple of years ago for Second and Third Place,” said Thomes Suit. “He’s threatening to grow zucchini next year because he knows I have a brown thumb.”
She may be garden-challenged, but she’s handy at the stove and sewing machine. Thomes Suit plans on competing with a quilt, a cross-stitch, and a batch of candy next year.
Her fruit salsa recipe is good paired with salmon or mild-tasting fish.
FRUIT SALSA
1 tablespoon canola oil
3 tablespoons thinly sliced red onion
2 tablespoons jalapeno, seeded and diced
1/4 cup orange juice
2 teaspoons rice wine vinegar
3 tablespoons strawberry jam
2 lemons, juice only
1 tablespoon hot sauce
1 cup pineapple, diced small
1 teaspoon granulated sugar
2 cups fresh watermelon, diced small
1/4 cup strawberries, diced
1 kiwi, peeled and diced small
1 tablespoon chopped fresh cilantro
1 teaspoon minced fresh mint
In medium saucepan over medium heat, add the oil and allow to warm 1 to 2 minutes. Then add the red onions and warm for 1 minute. Next, add the jalapeños and warm for 1 minute. Then add the orange juice and vinegar, allowing the liquids to reduce and only coat the bottom of the pan, 2 to 3 minutes. Reduce the heat to low, stir in the jam and allow to warm for 2 minutes. Remove from the heat and cool for 5 minutes.
In a medium bowl, whisk together the lemon juice, hot sauce, pineapple and sugar. Then add watermelon, strawberries, kiwi, cilantro, and mint. Toss together and finish with lemon juice mixture. Stir. Allow to set for 20 to 30 minutes to ensure flavors have blended.
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