If you’re like me, meaning you’re obsessed with Mexican food, then you have zero self control when a bowl of salsa and a basket of chips is set in front of you. For this reason, I am a huge fan of Cinco de Mayo. Any excuse to eat nachos, excessive salsa and drink a marg is a top notch holiday in my book.
This year I was flying home from a work trip on Cinco de Mayo, so we decided it would be best to make a nacho feast at home so we wouldn’t have to leave the couch while devouring our pile of chips. Normally I buy the jar of salsa, but on the real special occasions I whip out my homemade salsa recipe. It takes 15 minutes to chop up the veggies and another 2 minutes to blend it all together. The 17 minute total cook time is so worth how much better homemade salsa tastes. And then you have a huge tupperware of salsa that you can come back to day after day, because let’s be honest, everyday is a special occasion worthy of a nacho feast.
Ingredients:
- 6 large roma tomatoes
- 1/2 red onion
- 1-2 jalapeños
- 1/4 cup cilantro
- 2 tbs Prohibited Provisions Cilantro Jalapeno Garlic
- 1 tbs olive oil
Directions:
- Chop all veggies and combine into blender
- Blend to your chunkiness preference
- Eat the entire bowl!
I usually use a clove of garlic, but the Prohibited Provisions Cilantro Jalapeño garlic worked even better. It added a little extra spice and flavor, and the best part is you don’t have to chop the garlic! Give it a try!
