Salsa for Cinco de Mayo

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.


1 -15 oz. Can Organic Tomatoes

1 Clove Garlic


Green Onion

Kosher Salt

Crushed Dried Red Pepper Flakes

Tapatio (or Tabasco is fine, too)

Olive Oil

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.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s