Eat Local Challenge

Eat Local Challenge

The best part of Local Foods Week is, well, eating. Columbus residents can participate in the Eat Local Challenge by pledging to do three of the activities below and turning in a pledge card at

Try an Ohio-grown food

Visit a farmers market

Dine at a locally minded restaurant

Buy a share of community-supported agriculture

Attend a Local Foods Week event

Share a recipe featuring local foods

Host a local food potluck

Prepare a local lunch for school or work

Join 1,000 Friends of Local Matters

Recipe: John Ross' Fiesta Caliente Salsa

This recipe rules because you can serve it with chips, slap it on some bruschetta slices or eat it with a spoon. The main ingredients are easy to grow, and you don't have to add them in exact amounts to produce something delicious. For example, you can ditch the basil or cilantro for taste preferences, or leave out the jalapenos for milder flavor.

Here's my basic outline.

2 large beefsteak tomatoes

2 jalapeno peppers

1 large Hungarian wax pepper

1 small sweet onion

5-6 basil leaves

1/8 cup cilantro

Juice from half a lime

1 teaspoon salt

4 dashes black pepper

Dash apple-cider vinegar

Dash vegetable oil

1. Slice tomatoes into large chunks. Place in food processor and chop. Discard excess liquid and add chunks to bowl.

2. Slice peppers and onion into large chunks. Remove pepper seeds. Place in food processor with cilantro and basil. Chop finely. Add mixture to bowl.

3. Add lime juice, vinegar, oil, salt and pepper. Garnish with extra cilantro.