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    Home » Recipes » Appetizer » Cinco de Mayo Salsa

    Cinco de Mayo Salsa

    Published: May 5, 2016 Modified: Jan 25, 2022 by Lizzy

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    A traditional Cinco de Mayo Salsa recipe. Fresh, vibrant and full of flavor, this will be the star of the celebrations!

    Cinco de Mayo Salsa

    I was at a friend's house for Cinco de Mayo and her mom was in town from Mexico. She was in the kitchen chopping to make her salsa and tortilla by hand.

    Cinco de Mayo Salsa

    I watched her and found it amazing that the craft she had she learn from her mother and her mother learn from her grandmother. Her speed and technique could only be achieved by years of practice. I could only roll the ball of tortilla because I could not make them flat enough.

    Cinco de Mayo Salsa

    When I realized my limited skill in tortilla making I asked her to teach me about making good salsa, chopping I know how to do! I found it interesting that she said, "we put what we like." Yes! I know what she means. She talked about traditional salsa and then she talked about what her family liked and which ones she makes the most.

    It was a wonderful traditional meal and Ms Gonzalo's was a wonderful women, mom, grandmother and lover of food. Which hopefully her recipe will by past down to her daughter's daughter.

    So for this wonderful Cinco de Mayo Salsa, I think of what Ms Gonzalo advice of adding a little something that you like to make it your own and mine is olives!

    Cinco de Mayo Salsa (my favorite things)

    Cinco de Mayo Salsa

    Lizzy Cascalheira
    A traditional Cinco de Mayo Salsa recipe.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine Mexican
    Servings 6 servings
    Calories 119 kcal

    Ingredients
      

    • 6 Roma tomatoes chopped
    • 4 garlic cloves minced
    • 2 seeded and minced jalapenos plus 2 roasted, skinned and chopped jalapenos
    • 1 red bell pepper fine dice
    • 1 green bell pepper fine dice
    • 1 small can of sliced olives
    • 1 can of corn
    • ½ red onion fine chopped
    • 2 dry ancho chiles seeded, cut into short strips and snipped into pieces
    • 1 tablespoon olive oil
    • 1 lime juiced
    • Chili powder salt, and pepper, to taste
    • Fresh scallions cilantro or parsley, to taste

    Instructions
     

    • In a bowl, combine all ingredients.
    • Place in refrigerator for up to 12 hours for flavor blend together.
    • Serve with your favorite tortilla or top it on a taco.

    Nutrition

    Calories: 119kcalCarbohydrates: 19gProtein: 3gFat: 4gSodium: 147mgPotassium: 522mgFiber: 6gSugar: 9gVitamin A: 4455IUVitamin C: 64.6mgCalcium: 27mgIron: 1.2mg
    Tried this recipe?Let us know how it was!
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    Filed Under: Appetizer, Central America, Gluten Free, Mexican

    About Lizzy

    I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

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