Living 2 Eat |

Mark hales from Newhall, California, and comes from a chili family. His father, Charlie Ward, and Charlie’s wife, Barbara, call themselves the “Travelin’ Chiliheads” who cross the country each year cooking chili and sending a full report to the International Chili Society office in an attempt to keep us all informed of what’s happening everywhere.

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The International Chili Society (ICS) is a non-profit organization that sanctions chili cook-offs with judging and cooking rules & regulations. These events are world wide and benefit charities or non-profit organizations.

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Mark Ward’s World Championship Salsa

2 cans tomato sauce, (8 ounces)

8 ripe tomatoes, chopped

6 green onions, chopped

1 medium red onion, chopped

1 tsp garlic

1 bunch fresh cilantro, chopped

2 fresh jalapeno peppers

5 fresh Serrano peppers

1 medium avocado

1 tsp cumin, ground

1 tbsp lime juice

Salt (to taste)

Cayenne pepper (to taste)

Chop peppers, cilantro, onions and tomatoes.

In a large bowl, combine all ingredients.  Add salt and cayenne pepper to taste.

Refrigerate for 30 minutes.

Yield:  3 pints.