Salsas for Cinco de Mayo

You can’t think of Cinco de Mayo without thinking of wonderful Mexican foods. If there is one thing Mexican food is known for, it's their salsa. I’m sharing some favorites of mine in hopes that you will incorporate one or all of them into your Cinco de Mayo celebration.

With the short list of ingredients and prep time, there’s no excuse not to make them as often as you like. Although Cinco de Mayo calls for them, it doesn't limit their use. Add the salsa to sandwiches, meat entrees, pastas, and even to top off a quiche or omelet. These salsas are tasty and healthy, and they will keep for a week or more in the refrigerator. Although they never last that long in my house!

Tomato-Basil Salsa

• ½ cup sherry vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil
• 2 cups diced tomatoes
• 1 cup chopped fresh basil
• 2 cloves garlic, crushed

Directions: Combine first four ingredients in a bowl.  Stir with a whisk
until combined, then add remaining ingredients and stir gently.

Black Olive Salsa

• 1 cup diced tomatoes
• ¼ cup chopped fresh chives
• ¼ cup chopped kalamata olives
• 1/8 teaspoon black pepper
• 1 ½ teaspoons Dijon mustard
• 2 cloves garlic, chopped

Directions: Combine all ingredients in a bowl and stir well.

Roasted Corn Salsa

• 2 teaspoons vegetable oil
• 6 ears cleaned fresh corn
• Vegetable cooking spray
• 1 cup diced red bell pepper
• ½ cup finely chopped red or purple onion
• ¼ cup diced Anaheim or jalapeño pepper (even chipotle works well)
• ¼ cup fresh lime juice
• 1 teaspoon vegetable oil
• 1/8 teaspoon salt

Directions: Brush 2 teaspoons of vegetable oil over the corn. Coat grill rack with cooking spray. Set gas grill to medium or get charcoal coals medium hot.

Place corn on grill and cook for 20 minutes, turning every 5 minutes. Allow to cool and then cut corn from cob.

Combine corn, bell pepper and all remaining ingredients in a bowl. Stir well.

Enjoy these recipes!