[custom_frame_right shadow=”on“][/custom_frame_right] Celebrate Cinco de Mayo: Sip on Cool, Fruity White Sangria & Scoop up some Tangy Salsa Verde with Creamy Avocado (Recipes follow)
Here’s a fun fact: Did you know that almost exactly 100 years (and 2 months) after the first U.S. St. Patrick’s Day celebration in Boston on March 17, 1762 came the first U.S. Cinco de Mayo celebration in the American West on May 5th, 1862?
Fast-forward 150 years later, and this classic American holiday has become the perfect reason for just about everyone to have a fiesta. Set the picnic or patio table. Bring on the chilies and serve up some spicy Mexican fare.
If it can’t be done for Cinco de Mayo, these summery recipes are also great to serve for Mom on Mother’s Day, Sunday, May 12th.
Think salsa, enchiladas, fajitas, tacos, and more. To pair with the meal: some fruity sangria (Click Here For A Great White Sangria Recipe), frozen margaritas, or Mexican-style lager such as Corona with lime all go well. Don’t forget a pinch of salt for the beer! In MX, a pinch of salt is often added to the beer along with a squeeze of lime.
We can help make it easier by preparing the entrée:
We offer a full sizzling fajita platter with sour cream and salsa and a healthy side garden salad and salsa.
- 1 pound tomatillos (alternative: 1 pound tomatoes)
- 2 jalapenos, seeded and coarsely chopped(less may be used for less spicey)
- 3 whole cloves garlic, peeled
- 1 lime, juiced
- 1 large white onion, 1/2 coarsely chopped, 1/2 finely chopped
- 2 avocados, chopped
- 1 cup cilantro leaves
- Remove the papery husks from the tomatillos and rinse clean. Chop coarsely.
- Put the garlic, tomatillos, the half coarsely chopped onion, and the jalapenos in a medium to large pot and cover with water.
- Cover and bring to a boil over medium high heat.
- Once boiling, remove cover and continue to cook until tomatillos are softened, or for about 5 to 10 more minutes.
- Remove all of the ingredients from the pot, leaving the water, and puree in the blender. Add as much of the cooking water as needed to achieve a smooth puree and discard the rest.
- Once blended, add the cilantro leaves, and puree again until incorporated.
- Cool the puree completely.
- Peel and chop the avocado into bite size pieces and add it to the salsa.
- Add the finely chopped half onion. Do not blend.
- Sprinkle in fresh lime juice, and salt to taste.