Cinco de Mayo is this week and it’s the perfect excuse to indulge in one of my favorite snacks: tortilla chips with a savory dip. Here are two recipes for delicious Mexican-inspired dips that are sure to please everyone in your household. And for those who don’t drink alcohol, I’ve included a recipe for a refreshing Cantaloupe Agua Fresca Fizz that will add festive flair to your day. Enjoy!
Summer Salsa
2016-05-02 14:21:49
Ingredients
- 1 (28-ounce) can crushed tomatoes
- 1 (10-ounce) can diced tomatoes with green chiles
- 3 cloves garlic, minced
- 2 jalapeno peppers, seeded and minced
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large onion, chopped
- 1 bunch cilantro, chopped
Instructions
- In the work bowl of a food processor, combine tomatoes, garlic, jalapeno, lime juice, lemon juice, salt, and pepper. Pulse until desired consistency is reached.
- Add onion and cilantro, and pulse until desired consistency is reached. Cover and chill 2 hours. Store in refrigerator in an airtight container up to 3 days.
The Ribbon in My Journal - Phyllis Hoffman DePiano https://www.theribboninmyjournal.com/
Creamy Guacamole
2016-05-02 14:22:28
Ingredients
- 8 ripe avocados, mashed
- 1 large tomato, seeded and chopped
- 6 tablespoons chopped fresh cilantro
- 1/4 cup finely chopped red onion
- 1/4 cup sour cream
- 3 tablespoons fresh lime juice
- 2 teaspoons garlic salt
Instructions
- Combine all ingredients in a medium bowl. Cover and chill.
The Ribbon in My Journal - Phyllis Hoffman DePiano https://www.theribboninmyjournal.com/
Cantaloupe Agua Fresca Fizz
2016-05-02 14:48:01
Ingredients
- 1 large cantaloupe, seeded and diced (about 3 cups)
- 1 cup coconut water
- 1 (1-inch) piece peeled ginger
- 1 teaspoon chopped fresh jalapeño
- 3 large basil leaves
- 2 tablespoons honey
- 2 to 3 limes, juiced
- 1/4 teaspoon kosher salt
- Seltzer water, chilled
Instructions
- In the container of a blender, combine cantaloupe, coconut water, ginger, jalapeño, and basil; process until smooth. Strain mixture through a fine-mesh sieve; discard solids. In a pitcher, combine fruit purée with honey, lime juice, and salt. Add seltzer water to taste. Serve immediately.
The Ribbon in My Journal - Phyllis Hoffman DePiano https://www.theribboninmyjournal.com/
What are your favorite Cinco de Mayo recipes?
Comments 2
You can’t go wrong if you break your 5th of May fast enjoying huevos rancheros garnished with fresh alvacado slices.
Ooooh! Sour cream in the guac–what a good idea. I am doing Cinco de Mayo for two dozen French friends.
Cinco de Mayo is Mexico’s victory over French forces. Bygones are bygones as long as the food is good. No Mexican restos around here, so my friends have to trust me 😉