Largest
bowl of salsa - world record set by Jacksonville
JACKSONVILLE, TX, USA -- During the 25th
Annual Jacksonville Tomato Fest, 20 volunteer choppers
and Bob Blumer, host of Food Network Canada’s “Glutton
for Punishment”, made a 2,672-pound bowl of salsa
- setting the new world record for the Largest
bowl of salsa. Photo: The World's
Largest Bowl of Salsa by the people of Kacksonville
and Food Network's Glutton For Punishment star, Bob Blumer.
Image by Judith Warnick Highsmith / Spotted! (enlarge
photo)
The previous Guinness world record for the Largest
bowl of salsa was set by Pollo
Tropical cooks who prepared a fresh salsa weighing
in at 1,170 pounds.
“I’ve always loved salsa, but I love it
more now,” Bob Blumer, host of Food Network Canada’s “Glutton
for Punishment.”Bob Blumer, host of Food Network Canada’s
“Glutton for Punishment " said, shortly after the record
was official.
“Early in the year we decided to do this,
and we decided to do it in Jacksonville because we heard they
have great tomatoes.”
Mayor Robert Haberle read a
proclamation from himself and the Jacksonville City Council
which changed the name of the city to “Salsaville” for 24
hours.
Kathleen Stanfill, project coordinator,
said a lot more went into making the 1-ton-plus bowl of salsa
fresca.
It included what many would assume salsa
to include – tomatoes, onions, jalapenos, cerranos, garlic,
balsamic vinegar, olive oil, salt, pepper, sugar, cilantro,
mint, lime juice and pureed jabaneros.
“The taste was critical,” Stanfill said. “Part
of Bob’s (Blumer) challenge was not just to break a world
record – it was to crush the record, and for the result to
be tasty and safe.”
A health inspector was on-site for
the duration of the record-breaking attempt.
The recipe was even chosen for safety
reasons. While most people think of salsa as a more smooth
mix, that sort of recipe requires boiling ingredients – something
that couldn’t be done on-site in a safe manner.
Instead, a recipe Blumer, host of Food
Network Canada’s “Glutton for Punishment,” called “salsa fresco”
was created by Blumer himself after visits to several Jacksonville
locations.
In addition to the yum factor, the
production was eco-friendly and green, she said. All of the
compost left after the salsa was made was distributed locally
and the vegetables used in the recipe, all purchased locally,
were organically grown, she said.
