Happy Cinco de Mayo! Since the hubs and I are in serious diet mode right now in preparation for our upcoming trip to MEXICO, we won’t be getting celebrating with food this year. We’ll save our margaritas and guacamole for our trip, but I still wanted to share one of my favorite Cinco de Mayo recipes with you today.
This recipe makes me happy. For one, it’s healthy. (Ok, it’s healthy if you eat it with a spoon. Dipping a whole bag of chips in it deflates the health-food balloon a little bit…) Secondly, it’s amazingly delicious and addictive., and it combines 3 of my favorite flavors in one dish – tomatoes, cilantro and onion. I just can’t wait until summertime when I can pull all of these ingredients out of my garden because that’s going to make it even better!
This is really a quick recipe, and you can certainly add or delete any ingredients as you see fit. It’s better after it sits for a few hours in the refrigerator so the flavors can combine, but if you’re in a hurry, just serve and eat. You can also mix it with 4-5 avocados for a yummy guacamole! Ahhh…guacamole.
Buy the best tomatoes you can find and wear gloves while you chop your jalapenos. Trust me on that one. Try to chop your veggies into small pieces because it makes it easier to eat. And don’t skip the lime and salt – it doesn’t take much but it makes a world of difference in the flavor.
Enjoy, and have a margarita for us!
5-6 medium, on-the-vine, beefsteak or 8-10 small roma tomatoes
1 large, white onion
4-6 fresh jalapenos
1 large handful fresh cilantro
1 lime, juiced
1 teaspoon garlic powder with parsley (dried)
pinch of salt
Chop tomatoes and onions into small pieces and add to a medium bowl. Chop jalapenos, removing seeds and white rind to meet your heat tolerance. Add to bowl. Tear a large handful (approximately a cup) of cilantro and chop into small pieces. Add to bowl. Squeeze lime juice over vegetables and add garlic and a pinch (or two) of salt. Stir to combine and refrigerate 2-3 hours before serving.