Family Salsa Fest promises be a party for the taste buds

Drop the chalupa, baby. It's time to celebrate salsa!

Things are heating up at the Good Samaritan Mission in Wimauma, as organizers prepare to kick off their first Family Salsa Fest on March 31. The festival will be at the mission, at 14920 Balm Wimauma Road.

I love salsa, the hotter the better. Good thing because I've been invited to be a guest judge for one of the highlights of the festival: a salsa-making contest.

Amateurs, professionals and culinary students will compete in separate divisions, offering their recipes for the public to sample.

"Anything goes," said Kathy McGartland, festival chairwoman and community liaison for the mission. "Salsa recipes can be mild, hot, bean or fruit."

So, if you think your salsa is hot — the dip, not the dance — here's your chance.

Festival-goers will have the opportunity to vote for their favorite amateur salsa. The salsa-maker earning the most votes will earn the People's Choice Award. Oh, did I mention a $100 cash prize! Who knows? Your recipe might win.

The mission is assembling a panel of local personalities to judge the tongue-tingling salsas prepared by culinary students and professionals.

In the Professional Class, businesses can compete for the Good Samaritan Mission Salsa Fest trophy. Runner-up and Best Booth prizes will also be awarded.

All entries will be judged on aroma, consistency, color, appropriate heat level, taste and after-taste. There is no entry fee and space is limited. Salsa chefs must register by March 1 and agree to make four gallons of salsa during the event. For information, call Susan Bishop at (813) 957-3148.

I recently ran across this week's recipe for radish salsa. I wasn't convinced it would work because none of the elements seemed like they would be saucy enough to come together into something resembling salsa. Radishes aren't exactly known as a juicy vegetable.

But it was surprisingly good, rather crunchy and refreshing. We ate the salsa with tortilla chips, but I think it would be amazing on fish tacos or as an accompaniment with any grilled meat.

All in all, it was one of the more satisfying salsas I've made in awhile. While there are undoubtedly a million ways to prepare salsa, my guess is that I'll wind up making this one again.

Radish Salsa

2 cups chopped radishes, such as daikon, red, or a combination (about 1 pound)
1/4 cup finely chopped red onion
1/2 English cucumber, peeled and diced
1 1/2 teaspoon minced jalapeno or hot red pepper flakes to taste
1/4 cup chopped fresh cilantro
2 tablespoons freshly squeezed lemon juice, or more to taste
Salt and freshly ground pepper

Combine all the ingredients in a medium bowl and mix thoroughly. Taste and adjust the seasonings as needed. Serve immediately or cover and refrigerate for up to a day.

Source: Adapted from "Salsa Cooking" by Marjie Lambert