Don’t forget to put some ingredients on your shopping list for Cinco de Mayo, which is tomorrow! And, no, as some mistake it for, it is NOT Mexican Independence Day. That is September 16. Cinco de Mayo is Spanish for the fifth of May and it commemorates the Mexican Army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. (info. from Wikipedia)
In celebration of this holiday (which is part of my husbands heritage) I would like to share my salsa recipe with you.
KRIS’ SALSA in the VITAMIX
1 -15 oz. Can Organic Tomatoes
1 Clove Garlic
Crushed Dried Red Pepper Flakes
Tapatio (or Tabasco is fine, too)
Place tomatoes, garlic, a dash of olive oil, a few dashes of Tapatio (or Tabasco) sauce, about 1/4 teaspoon of crushed red pepper flakes in the Vitamix and blend briefly until mixed and garlic is small. Slice 1-2 green onions and tear off a handful of cilantro and wash both. Then add to blender with the Kosher Salt (start with a teaspoon > to taste) and blend briefly just until combined. Serve however you like.
Makes 1 Pint.