CINCO DE MAYO

That would be May 5th to those of you not fluent in Spanish. It is a national holiday in Mexico which is also widely celebrated in the United States. It commemorates the victory of Mexican forces led by General Ignacio Zaragoza over the French occupational forces in the Battle of Puebla on May 5, 1862. It is also my daughter's birthday so of course I love to celebrate it. Here are a couple of salsa recipies to compliment your fiesta!

MANGO SALSA

1 Granny Smith apple, cut into ¼ inch dice
2 firm ripe mangoes, cut into ¼ inch dice
1 medium onion, chopped fine
3 tablespoons fresh lime juice
4 garlic cloves, minced
2 fresh jalapeño chilies, or to taste, seeded and minced (wear rubber gloves)
1/4 cup chopped fresh cilantro
a pinch cumin

Stir all ingredients together and refrigerate.


TOMATILLO SALSA

1 lb fresh tomatillos, husked, rinsed, and chopped
1 fresh Serrano chile, seeded (for less spiciness) and finely chopped
1/2 cup finely chopped white onion
1 garlic clove, minced
1/2 cup finely chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt

Stir together all ingredients and let stand, covered, about 1 hour.

AVACADO AND CORN

1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, roasted, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

Place the avocado in the bottom of a non-reactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Cut the kernels off the corn.. Add the corn kernels, tomato, jalapeño and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste.