Celebrate

SAUCES AND SPREADS: Salsa Mixto for Cinco De Mayo

Who is excited for Cinco De Mayo?! Only three more days until the big day! I love having an excuse to drink margaritas and eat chips and salsa.

Over the last couple weeks I have really been into making homemade sauces and spreads. Last week, I shared my garlic hummus recipe on the blog. This week, I am sharing my newest concoction! It is a mix of pico de gallo and salsa verde, hence the name salsa mixto! It requires only a few ingredients and a food processor. And it keeps in the refrigerator for up to 5 days! I made some last night and it should keep until Cinco De Mayo. That is, unless E gets his hands on it first!

Ingredients:

Tomatillos, 5

Cherry Tomatoes, 15

Garlic, 2 cloves

Red Onion, 1, chopped

Lime, juice of 1

Red Pepper Flakes, 1 teaspoon

Sea Salt, 1/4 teaspoon

Cumin, 1/4 teaspoon

Directions:

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Spray a pyrex or roasting pan with Pam or coconut spray. Lay out the tomatillos and tomatoes out onto the pan in a single layer.
  3. Roast in the oven for 20 minutes or until the tops of the tomatillos and tomatoes are browned a bit.
  4. Allow the tomatillos and tomatoes to cool a bit on the stovetop.
  5. Once cooled, add the tomatillos and tomatoes, garlic, red onion, lime juice and spices to a food processor. Pulse until it is your desired consistency. I like mine a little chunky!
  6. Serve with your favorite tortilla chips!

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