I started looking for Cinco de Mayo recipes to make last weekend. I found really good-looking recipes for guacamole, pico de gallo, and salsa verde on the blog Shared Appetite. I was so inspired by all of Chris’s photos and Mexican recipes, I planned a whole weekend of Mexican foods to cook. There are even more recipes I want to try, but I decided to start with these three.
Guacamole
What goes more perfectly with margaritas than a bowl of fresh homemade guacamole and tortilla chips? M and I have given you several recipes for guacamole over the years. Think of this as an update to those. I have to say this recipe is the closest to restaurant guacamole that I have ever made. The best part of making guacamole is that it is so easy to make and you don’t need to cook anything- just mix! If you use my bag method, it is even easier.
- ¼-1/3 cup finely chopped red onions
- 2 tsp. chopped garlic, about 1-2 cloves depending on size
- 1 jalapeno, seeded and deveined, chopped
- ½ teaspoon cumin
- 3 ripe avocados
- 1-2 tbsp. lime juice, 1-2 limes depending on how juicy limes are
- ½ large tomato, seeded and diced
- ¼ c. cilantro, chopped
- Kosher salt
- Freshly ground pepper
- Add red onion, garlic, jalapeno, and cumin into a large plastic bag.
- Cut the avocados in half and remove pits. Using a dull knife, like a butter knife, slice a grid pattern in the avocado making sure to not cut the skin (about 3-4 vertical, 4-5 horizontal). Flip the skin inside out over a bowl, and small squares of the avocado should fall out. Take a spoon and scrape off the rest. Repeat for the rest of the avocado halves.
- Once avocados are in the bowl, stir together and mash up to your liking ( I leave mine a bit chunky.)
- Add the avocado to the plastic bag with the other ingredients and add 1 tbsp. of lime and chopped cilantro. Seal bag and mix ingredients together with your hands on the outside of the bag. Add salt and pepper to taste and add additional lime if need.
- Let set for 30 minutes in the fridge in the bag for better flavor. Serve and enjoy.
- When storing leftovers make sure to place plastic wrap directly on guacamole to prevent browning.
Source- slightly adapted from Shared Appetite
Pico de Gallo
Pico de Gallo is basically a fresh tomato salsa. Salsa is one of my favorite condiments. I like salsa with chips, tacos, fajitas, quesadillas, taco salads, baked potatoes, and even perogies. When I was single, I used to go through a huge jar of salsa every week. When I go to Chipotle, I love their mild fresh tomato salsa on my burritos and in my salads. I love it so much that I even get a side of it to go with their lime & kosher salt chips. I have been searching for years for a recipe that is like their salsa and this recipe is totally it!
Whether you call it Pico de Gallo, fresh salsa, tomato salsa, or mild salsa, it is delicious and so easy to make!
- 2 large tomatoes, diced
- ¼ cup chopped red onion
- 1 jalapeño, seeded, deveined and chopped
- 1-2 tbsp. lime juice, about 1-2 limes depending on how juicy the limes are
- ⅛- ¼ cup chopped cilantro
- Kosher salt
- In a bowl, combine all the ingredients and stir together. With cilantro and lime, start with the lower measurement and work up to higher measurement depending on your liking. Add kosher salt to taste.
- Let sit at least 30 minutes before serving.
- Store in an air tight container or jar in the refrigerator for up1-2 days.
- Serve with tacos, chips, fajitas, or quesadillas.
Source- slightly adapted from Shared Appetite
Salsa Verde
Let’s talk some more about salsa. This salsa is green from the tomatillos that you put it it, instead of tomatoes. There is a taco place in San Fran called Tacolicious and they often come to our market lunches and sample sales. I love their carnitas or brisket tacos covered in some of their salsa verde! Sooooo good. My mouth is watering just thinking about it. I made all these sauces and salsa this weekend like they were going out of style! Can you tell that I love Mexican food?!
This salsa is easy to pull together by roasting all your veggies on a baking sheet. You then simply process everything together and you have salsa. Dip it with chips or top some tacos and you are good to go.
- 6-8 small tomatillos, peeled,cleaned,and halved
- 3-4 cloves garlic (still in its skin)
- 1 onion, cut into 3-4 round slices
- 1 jalapeño
- 1-2 tablespoons olive oil
- Kosher salt
- 1-2 tablespoons lime juice, about 1-2 limes depending on how juicy the limes are
- ⅓ cup loosely packed cilantro
- Freshly ground black pepper
- Preheat oven to 450 degrees
- Prepare a baking sheet by lining with aluminum foil and drizzling part of olive oil down on the pan to prevent sticking. Place tomatillos, garlic, onion, and jalapeño on the baking sheet. Take remaining olive oil and drizzle over vegetables and sprinkle with 1-2 tsp. kosher salt.
- Place baking sheet in oven for 18-20 minutes. After baking, turn broiler on for 3 -4 minutes to slightly char the top of vegetables. Take pan out of oven and let cool.
- Place tomatillos and onions in the food processor. Squeeze the garlic cloves out of their skins and add to food processor. With gloves or plastic bags on your hands, remove top and seeds from jalapeño. Add to food processor . Keep some seeds on the jalapeño for spiciness. Add in cilantro and 1 tbsp. lime juice, and salt and pepper to taste. Blend all together until smooth.
- Taste, add additional lime, salt and/or pepper if needed. Blend an additional couple seconds if adding ingredient.
- Store in an air tight container in the refrigerator and serve with tacos, chips, or whatever type of food you would put salsa on.
Source- slightly adapted from Shared Appetite
Check back soon for more Cinco de Mayo recipes- taco and quesadilla recipes coming up!
