And the winner is...

There was so much going on at the USPCA's Annual Conference in Tucson...networking with fellow chefs and industry professionals, classes on everything from making pasta to setting the perfect table, Improv Comedy entertainment, nightly tequila tastings, and an Iron Chef Competition. The accommodations at the Marriott Starr Pass Resort, nestled amongst the cactus-studded Sonoran Mountains, were stellar, the perfect setting for a "just for fun" salsa-making contest, and guess what? Yours truly won! Believe me, the competition was stiff. I noticed fresh pineapple, watermelon, and basil among the other three contestants' ingredients. Try this salsa with your favorite tortilla chips or as an accompaniment to grilled chicken or fish.

Smoky Orange Salsa

4 roma tomatoes, seeded and chopped
3 navel oranges, segmented and chopped (skin removed)
1/2 red onion, chopped
1/2 red bell pepper, chopped
1/2 bunch cilantro, chopped
2 jalapeno peppers, seeded and chopped
2 chipotle peppers in adobo, seeded and chopped
1/2 lime, juiced
salt and pepper to taste

Combine all ingredients in a medium-sized bowl. Chill for an hour before serving.

Yield: 2 cups