Boston Salsa (and Dip) Showdown

By Amanda Guisbond, (@agbond)

This past Thursday, July 22, the Boston office of SHIFT Communications (@SHIFTComm) held an in-office happy hour and salsa (and dip) competition. SHIFTers came out in full force with an array of inspiring salsas, dips and chips, including pineapple salsa, avocado and cucumber dip, HOT pineapple ginger salsa, southwestern style hummus, and BBQ chicken dip.

In true SHIFT style, awards were handed out to the most ambitious chefs. Christina Feeney (@CFeeney) took home the “Should Be on a Menu” title for her grilled pineapple and mango salsa; Mike Fearon (@mdfearon) won “Spiciest” salsa for his flaming hot pineapple ginger salsa, and Ciri Haugh (@chaugh) won for “Best Overall” for her guacamole.

Thankfully, Ciri was kind enough to share her talents with the Slice team – here is a recipe for the winning guacamole in case you’d like to bring some to your own Showdown.

Ciri’s “Championship” Guacamole
Ingredients:

3 Ripe Haas Avocados
2 Jalapenos
½ Red Onion
2 Roma Tomatoes
1 Clove of Garlic
Salt
Pepper
Lime juice
Fresh Cilantro

Instructions:

Half, peel and seed avocados then mash them into a bowl. Dice jalapenos, red onion, roma tomatoes, cilantro and garlic and mix with avocados. Add salt, pepper, lime juice to taste. Note: Don’t prepare the guacamole until right before serving it (Abby learned this the hard way – sorry, Abby). Avocados oxygenate and will turn brown if left out too long.

Any suggestions for the next in-office happy hour? In addition to salsa and dips, the Boston office has held a cookie bake-off in past. Other ideas??

2 Responses to “Boston Salsa (and Dip) Showdown”


  1. 1 Kimberly July 27, 2010 at 1:22 pm

    Ciri’s guac and Christina’s pineapple salsa were amazing! I couldn’t even try Mike’s because it was waaaaay too spicy 🙂

  2. 2 Matt Trocchio July 27, 2010 at 1:36 pm

    I’m going to have to cry “erroneous” on Kim’s comment about Mike’s entry being too spicy. As none of my hair fell out upon tasting I would call it ‘kinda’ spicy. I look forward to his next attempt at fire-based cooking.


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