National Salsa Month
May is National Salsa Month, along with National BBQ, Egg, Beef, Salad and Hamburger Month and that’s just to name just a few. It’s also that time of year that we Americans, at least those of us in the Southwest, celebrate Mexico’’s independence from France. What’s that all about? Actually Cinco de Mayo is an excuse for us to party with a Latin flare. And celebrate we do. With music, great food, Mexican beer, margaritas, and bowls of hot and spicy salsas. Read More…
I don’t have much experience making salsa although I’ve got a PhD in eating salsa. Okay, not really but you get the point. Last weekend to prepare for Cinco de Mayo I decided to try my hand at salsa making. Since it was my first excursion into the salsa world, I settled on a recipe that was easy to make and that both the wife and I could enjoy.
Basic Salsa Recipe:
- 3 Med Tomatoes, diced. If necessary, drain
- 1 clove garlic, crushed
- 1/2 med red onion, diced
- 1/2 tsp crushed dried oregano
- 2 fresh jalapenos, seeded and diced
Step 1: Dicing Everything
I started dicing the onions first, then moved onto the jalapenos.
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Step 2: Putting it All together
Now it’s time to mix all the ingredients together. It’s best to mix everything but the tomatoes, and add them in last, that way you don’t break down the tomatoes while stirring everything else. Or you could do it like I did and just toss everything, including the dry Oregano in one bowl. It still turned out just fine.
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Step 3: Wait
Once you’ve mixed it all up, put it in the fridge and wait a day or two. This allows the flavors to blend and marinate together. ENJOY!