Cinco de Mayo has evolved in the USA into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. We made our own salsa and ate it with chips at snack time. They even learned to count to 10 in spanish.
Making salsa at home couldn’t be easier!
Here’s how you’ll make it:
Fresh Salsa Ingredients
Fresh Salsa Ingredients
Fresh Roma tomatoes – use the nice and red ones, avoid anything soft.
Canned tomatoes – I like to use canned in addition to fresh because it gives the salsa a better consistency.
Fresh cilantro – cilantro adds key flavor, don’t omit this!
Bell Pepper - 1/4 cup
Red onion – yellow onion can be used here as well.
Green onion – if you don’t want to buy both kinds of onions you can omit the green onions and add just a little more red onion.
Garlic – it may seem small but garlic packs a flavorful punch. Only use fresh garlic here for best flavor.
Lime – this really brightens up the salsa.
Chili powder and cumin – I don’t always add these but they’re a nice addition if you have them on hand.
Sugar – just a touch balances out the acidity of the tomatoes and lime.
Salt and pepper – the salsa would taste flat without the salt and the pepper adds a light kick.
Roughly chop the vegetables (and fruit if you want to get technical, those tomatoes).
Add vegetables to a food processor or blender along with spices and lime juice. (Do NOT puree).
We added cheddar cheese to our recipe too!
CRAFT
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