Cinco de Mayo inspires colorful, flavorful recipes


Claire Meyer

Salsa is a condiment popularly used as a dip for chips and it often has a spicy flavor.

Cinco de Mayo is an annual celebration of the Mexican army’s victory over France at the Battle of Puebla during the Franco-Mexican War. The celebrations include parades, music, folkloric dancing, battle reenactments and food. The latter is a particularly popular festivity in recent years.

Salsa is a very sought-after commodity in my home, as both my brother and father adore it and use it on all of their meals. I also have always admired the culture and tradition surrounding Cinco de Mayo. So, in light of the holiday, I wanted to share one of my favorite salsa recipes. I found this recipe a few years ago from the wonderful Pinterest, which lead me to Veggie Society’s best red salsa recipe.

First, depending on preference of chunky or smooth salsa, use a knife or food processor to cut up the tomatoes. Then, do the same to a red onion, scallions, garlic and jalapeno. Once the ingredients are mixed reasonably and again, to preference, add lime, sea salt, paprika, cilantro and ground cumin.

Red Salsa

28 oz tomatoes

2 scallions

2 cloves of garlic

1/2 red onion

1 jalapeno pepper

1/3 cup of cilantro

3/4 tsp fresh cumin

1 tbsp paprika

1 lime

A pinch of sea salt