Here are two fantastic Cinco de Mayo recipes for an effortlessly successful fiesta. The first is a no-frills easy homemade margarita recipe. Just three ingredients combine for a citrusy-strong cocktail without the added ingredients and calories that bottled sour mix or margarita mix contain. Adding to the ease of this recipe is that it's made in a large batch, so you don't have to spend your party mixing up drinks. It's also served on the rocks, so there's no blender to clean up after your guests leave. Plenty of local grocery stores will have tequila on sale for the holiday, and you may be able to find coupons for it as well, so go for at least a mid-priced, silver tequila.
The second recipe is a beautifully colorful and healthy salsa recipe. It's filled with fresh vegetables and protein-rich beans. It has a nice kick from the fresh jalapeno, but won't leave your mouth on fire. It's fantastic scooped up with tortilla chips, but is equally good on top of grilled chicken or fish, or stuffed into homemade flour tortillas. You can prep the vegetables ahead of time, but assemble the salad at the last minute so that the vegetables stay fresh and crisp.
Homemade Margaritas on the Rocks
- 1 cup tequila
- 1 cup triple sec
- 1/2 cup lime juice
- Ice
- Coarse salt, optional
- Lime wedges, for garnish
Fill a large pitcher with ice. Add the tequila, triple sec, and lime juice. Stir briskly.
Place the coarse salt on a small plate. Rub a lime wedge over the rim of each glass. Roll in salt and place a lime wedge on the rim. Fill each glass with ice.
Strain the cocktail mixture into each glass and serve. Makes 8 cocktails.
Cowboy Caviar Salsa
- 1 can Black Beans
- 1 can Black-Eyed Peas
- 1 can Shoepeg Corn (tiny, white kernels)
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 2 Tomatoes, diced
- 1 Red Onion, diced
- 1 Jalapeno, seeded and diced
- 2 Avocados, diced
- Handful of Cilantro, chopped
- Bottled Italian Dressing, or homemade vinaigrette
- Few dashes of Salt, to taste
- Juice of 1/2 lime
Drain and rinse the canned beans and corn. Add all of the chopped vegetables to a large bowl. Add the beans and corn and stir well. Squeeze the lime over the mixture. Slowly add the dressing, just enough to coat the mixture. Taste for seasoning, adding salt if necessary. Serve immediately, with tortilla chips.
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