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Laurie Follmer of St. Joseph is the winner of the News-Press Salsa Recipe Contest.

Jason Follmer had a hunch that his wife’s salsa would satisfy the judges in the recent News-Press Salsa Recipe Contest.

“The first time I had it, it was the best I ever had,” he says.

But Laurie Follmer wasn’t so sure her salsa would sway the judges. When told she was the winner of the contest, the St. Joseph resident was skeptical,

“You’re kidding... seriously?”

Yes, Laurie, you’re the winner.

“I wasn’t the only one who entered, was I?”

No, Laurie, you weren’t the only entry.

This contest, however, didn’t draw the usual number of entries that previous recipe contests did. The weird weather may have been a factor. With all the rain, homegrown tomatoes weren’t ripening the way they should. Plus, the Food and Drug Administration tomato scare didn’t help.

The News-Press thanks all those who did whip up their favorite salsa for the contest. Our judges were up to the task of dipping tortilla chips into the salsa brought to the newspaper office. Some of the recipes they tasted were thin, some were thick, some were chunky and one was green, like the color of a lush lawn. Besides Laurie Follmer’s salsa, the judges also loved the Corierin Salsa entered by Cori and Kent Otto of St. Joseph. In fact, one point separated the two.

Laurie’s salsa, which she dubbed “Salsa,” earned high marks with the majority of the judges.

“It’s nice and hot” and “It’s pretty spicy” were two comments the salsa earned.

Laurie’s been making the salsa for 16 years, learning the how-to’s from the Mexican family she lived with. When made with fresh tomatoes, the salsa actually is pico de gallo, she says.

“I just experimented with diced and petite diced tomatoes,” she says.

She chose the petite diced. The recipe also has onion, jalapeno chilies, garlic and fresh cilantro among its ingredients. Like many cooks, she experimented to get the right combination of ingredients.

“It has a different flavor than anything you can buy,” Jason says.

Laurie and Jason’s three daughters, Madison, 9, Kaelyn, 4, and Kennedy, 1, haven’t tried mom’s salsa. They’re too young, and the salsa would be too spicy for them. Even Laurie will take out a scoop for herself before adding the ingredients that will fire up the recipe.

But Jason, he’ll eat the salsa on just about anything. Hamburgers and hot dogs make his list.

“I eat it on my eggs,” he adds.

And as long as he keeps eating it, Laurie will keep making it. Only now, she can add a few extra words to the name of her recipe.

“Now, I can call it award-winning,” she says.

Laurie Follmer's salsa

1 28-ounce can of petite diced tomatoes

1 small onion

1¼ bunch of fresh cilantro

1 jalapeno chilies

1 lemon

1 tablespoon salt

1 tablespoon pepper

2 tablespoon garlic salt

Empty canned tomatoes into a large mixing bowl. Combine chopped onion, cilantro and jalapeno. Add spices and lemon and stir. Add additional spices and/or jalapenos to your liking.

— Laurie Follmer

St. Joseph

Lifestyles reporter Cathy Woolridge can be reached a cathyw@npgco.com