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?
