SALSA

Feliz Cinco de Mayo! Me encanta celebrar herencia cultural de Mexico especialmente para incluir la comida mexicana.

Forgive me, I haven’t practice Spanish since college, I am a little rusty. What I hope I said is: Happy Cinco de Mayo! I love to celebrate the cultural heritage of Mexico, especially if it is to include Mexican food.

I have posted some of my favorite Mexican recipes time and time again. At 6 months old my uncle was feeding me chips and salsa. Once I got my first taste I couldn’t stop. This is the first salsa recipe I’ve done and truthfully it is more of a method than a recipe. It is easy to make mild or super spicy, in small or large batches, whatever your fiesta requires.

This year I planted a garden which includes tomatoes, jalapenos, and cilantro so I can make garden fresh salsa. I can hardly wait!

SALSA

*This is for a small-medium batch of more spicy than mild salsa

4-6 Roma tomatoes
3-4 jalapenos (*I left in the seeds for added heat)
1/2 white onion
2 cloves garlic, minced
handful of cilantro (no stems)
juice of 1/2 a lime
pinch of salt
tomato juice (enough to make it as liquidy as you want)

Chop tomatoes, peppers, and onions in to small pieces. I like to throw everything into my food processor add garlic and pulse until desired consistency. Add cilantro, lime juice, salt, and tomato juice. Give it a couple more pulses to mix it up. Taste and season accordingly.  ENJOY!

Serve as a dip with tortilla chips and top your tacos or fajitas with it. If you have any leftover it is delicious spooned over scrambled eggs the next morning. Yum!

*If you want a less spicy salsa use fewer jalapenos or remove the seeds and membrane since that is where the heat is.

MORE CINCO DE MAYO RECIPES:

Margarita Cake from Recipe Girl
Grilled Chicken Fajitas from Annie’s Eats
Chunky Guacamole from The Cooking Photographer
Black Bean Guacamole Omelette from Closet Cooking