Are you ready to celebrate Cinco de Mayo? I'm going to celebrate with a salsa bar, inviting all my friends to bring their favorite salsa and chips to share. I'm providing three salsas, one red restaurant-style; one yellow with mango, pineapple, and corn; and one green with lots of avocado. All three are just the right amount of spicy for me, and oh-so-delicious on a crispy chip! Give them a try and let me know which one is your favorite. Olé!
Red Restaurant Salsa
adapted from
Pioneer Woman
1 can (28 Ounce) whole tomatoes with juice
2 cans (10 Ounce) Rotel (diced tomatoes and green chilies)
1/4 cup chopped white or yellow onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin
1 tablespoon honey
1/4 teaspoon kosher salt
1 teaspoon cumin
3/4 cup cilantro, washed and chopped
juice of 1 lime
Directions
In a food processor or blender, pulse the whole tomatoes with the onion about 10-15 pulses, or until texture reaches your preferred consistency. Pour into a large bowl. Add remaining ingredients to the food processor and pulse again for 10-15 pulses, then pour mixture into the bowl, stirring to combine both mixtures. Taste and add additional salt, if needed. Refrigerate for 1 hour before serving.
Yellow Salsa
1 cup pickled jalapeno slices
1 cup sugar
1/2 cup water
1 ripe mango, peeled and diced
1 cup fresh pineapple, diced
2 ears fresh corn (roasted or raw)
1/2 red onion
1/2 cup cilantro, washed and chopped
1/4 teaspoon kosher salt
Directions
In a small saucepan over medium heat, combine jalapeno slices, sugar, and water, stirring until sugar has dissolved. Allow to simmer on the stove while you prepare the other ingredients (about 20-25 minutes). In a mixing bowl, combine mango and pineapple and stir. Using a sharp knife, cut the kernels from the cob and add them to the bowl, along with onion and cilantro. Once the jalapenos have been candied (the inner flesh will have a translucent look), remove them from the heat. Transfer the jalapenos to a cutting board with a slotted spoon and allow them to cool for 5 minutes before mincing them and adding them to the bowl. Finally, sprinkle salt over the top, stir everything together, and add more salt if needed.
Green Salsa
3 ripe (but not overripe) avocados
1 plum tomato
1 lime, juiced
1/4 fresh jalapeno
1 tablespoon cilantro, washed and chopped
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon kosher salt
Directions
In a food processor or blender, combine 1 avocado, lime juice, jalapeno, cilantro, garlic, cumin, and salt. Blend until you reach a fine puree with no chunks. Pour into a serving bowl. Cut remaining avocados and tomato into large chunks and add to the puree. Add salt and stir. (Keep this salsa covered with plastic wrap before serving to prevent browning.)
Looking for more great Cinco de Mayo recipes? Try these:
Dessert Nachos
Fruit Salsa with Cinnamon Sugar Chips
Enchiladas with Chocolate Molé Sauce
Key Lime Pie
Watermelon Aqua Fresca
