May is almost here, and that means Cinco de Mayo. That’s the day when Americans collectively eat Mexican food in celebration. Of what, I’m not sure. And honestly I don’t ever need a reason to eat Mexican food; it’s in regular rotation on my menu. But since this holiday is a favorite in this country I’m happy to participate here on the blog. Next week I’ll have a Cinco de Mayo roundup, but for now I’m going to share with you a recipe for a Mexican staple, something so simple and so ubiquitous in the cuisine: salsa.
I don’t know about you, but whenever I go to a Mexican restaurant I eat so much of the complimentary chips and salsa that I rarely have room for whatever meal I’ve ordered. What is it about this easy little dish that’s so addictive? Whatever the reason, we all eat it and love it. Now you can make that restaurant salsa right in your own kitchen with this really easy recipe.
All you need are a handful of ingredients and about a half hour and you’ll have salsa you’d swear was from the restaurant down the street.
I hope you’ll give this recipe a try and share it with your friends on Cinco de Mayo. It’s going to be a crowd-pleaser for sure! Let me know how it goes by tagging @nutfreevegan on social media so I can check it out.
- 8 medium tomatoes
- 2 jalapeño peppers, seeded and chopped
- 1 clove garlic, minced
- 1 small white onion, coarsely chopped
- Juice from 2 small limes
- 1 cup cilantro, chopped
- ½ tsp. ground cumin
- 2 tsp. salt
- Place all ingredients into blender and pulse until consistency is mostly smooth.
- Move into medium saucepan and simmer over low heat 10 minutes.
- Refrigerate to cool for about 15 minutes.
For a smokier taste, roast your tomatoes before starting the recipe.