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Who is ready for Cinco de Mayo? Cinco de Mayo is on Friday which is the perfect day to celebrate! This week Sunday Supper is sharing our favorite easy Cinco de Mayo recipes so you can be ready to celebrate with all of your friends.
I’ll be honest I had a hard time coming up with a recipe to share this week. Part of the problem is that I share recipes on this holiday almost every year. Some of my favorites are my Taco Pizza, Watermelon Margarita, and my Mexican Pasta Salad. All three are delicious and are tasty recipes for celebrating Cinco de Mayo.
This year I’m sharing a recipe for salsa. I know I already have about 5 salsa recipes on my blog but most of them are canning recipes because I love taking fresh tomatoes and turning them into a salsa I can enjoy all year long. Unfortunately tomatoes are not in season in Maryland in May. We have to wait until August for those. So this recipe uses canned tomatoes but I don’t think you’ll even notice.
This recipe is for 5 Minute Restaurant Style Salsa. I was skeptical when I saw it because of how easy it is. Basically you take all the ingredients, throw them in a food processor, blend, and you are finished. I wasn’t sure how good that could possibly taste but I was willing to give it a try.
I whipped up a batch in less than 5 minutes, took a taste, and thought it was just ok. I was a little disappointed so I put it in the refrigerator and thought I’d come back to it later on. Let me tell you, refrigerating it made all the difference! The flavors melded together into one of the best salsas I’ve ever had!
I really like that this salsa is processed finely and has no big chunks in it. I’m not a big chunky tomato fan so that was perfect. This salsa had just the right amount of spice to it and of course you can adjust it to your preferences. I’d say if you make it as I’ve written it that it tastes like a medium salsa. The jalapenos add a nice amount of heat and the lime juice keeps it tasting fresh.
My husband and I both liked the salsa so much that we enjoyed it as our evening snack several days in a row until it was gone. I didn’t have this salsa with a margarita but I can only imagine the saltiness of the tortilla chips with this spicy salsa and a cold margarita would be the perfect Friday night celebration.
- 28 oz. whole peeled tomatoes in their juice
- 1 jalapeno, seeded and minced
- ½ onion, chopped
- 4 garlic cloves, minced
- 1 Tablespoon cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ¼ c. fresh cilantro
- Juice of 1 lime
- Place all ingredients in a blender and process until smooth.
- Pour into an air tight container and refrigerate for at least 2 hours before serving.
Recipe adapted from The Chunky Chef