Salsa for Cinco De Mayo
Several years ago, I had this great idea to have a Fiesta, and make authentic Mexican food for Cinco De Mayo. My failed attempted at making Chicken Tamales, without corn husk, has not been spoken of since. That’s a story for another day.
Dinner was not ruined, the Chicken and Corn Chilaquiles Casserole, was a hit with my family, and redeemed my tamale tragedy.
Of course I’m planning a little something for Cinco De Mayo this week. Although I haven’t decided on a main dish, a trio of salsa is a definate. My go-to salsa recipe is a must, along with a couple others that I must first narrow down.
2 ripe tomatoes, diced
2 green bell peppers, diced
1 white onion, diced (I prefer red)
1 garlic clove, diced
1/2 bunch of cilantro ( or to taste)
1 tablespoon fresh lime juice
1 jalapeno pepper, seeded and diced
1 teaspoon olive oil
salt and pepper to taste
In a bowl, mix together all of your ingredients. Chill in the refrigerator. For a less chunky version use a blender or food processor. Serve with home made tortilla chips.
Following are a few salsa recipes I’m considering. How do you salsa?
I’ve tried Tomatillo Salsa also known as Salsa Verde a few times, and really liked it. What interest me the most is the tomatillo itself. It looks like a green tomato, but is actually a berry.
When it comes to watermelon, I strickly eat it as-is. I’ve turned my nose up to in salads, and dressings drizzeld on it. Making and eatng watermelon salsa will be a walk on the wild side for me.
Just thinking about mango salsa, conjours aromas of the sweet fruit. It goes well with fish.
Black bean salsa is another one I enjoy. The combination of the beans, corn, and tomatoes are delicious! I can’t believe I’ve never made it before.
What are your meal plans for Cinco De Mayo?