Cinco de Mayo is the perfect excuse to branch out from your cooking routine and try something new, like this spicy homemade salsa. We collaborated with food blogger Robin Terry of CaliGirl Cooking for this recipe, which you can also find here, on her blog. Jamie Gansler of A Savvy Event planned her wedding (recently published on Borrowed & Blue) and Robin is a close friend to several ladies on the Savvy team, so we knew she was the one to call when we needed an inspiring recipe for Cinco de Mayo.
I started this blog as a way to share my favorite recipes and my love for cooking with my family and friends. Once I saw how much they appreciated it, I decided to grow the blog and share my recipes with the rest of the world. - Robin Terry, of CaliGirl Cooking
We love Robin's philosophy about food and creating recipes- focus on whole, minimally processed foods, there's no need for severe diets or restrictions. Cooking with fresh ingredients allows us to indulge every now and then, and we live in wine country for crying out loud- how could we not?!
My hope for CaliGirl Cooking is to show even the most fearful, inexperienced cook that they can be successful in their culinary endeavors. I also want my recipes to be a source of inspiration for those who are more comfortable in the kitchen and looking to expand their horizons. My goal is to bring people together and show that creative, fun, balanced recipes are not out of reach for anyone. - Robin Terry, of CaliGirl Cooking
Whether you are a professional chef or someone who is new to the kitchen, this recipe is the perfect example of Robin's style- simple ingredients and preparation, yet a delicious and unique experience for your palette. Fair warning, this salsa is classified as HOT so use less habaneros or substitute jalapenos for a slightly less flaming experience. Without further ado, here is the recipe and instructions.
Spicy Chipotle Salsa
- 1 bunch cilantro, leaves picked from stems (this should yield about 3 cups of leaves)
- 8 cloves garlic, peeled and minced
- 1 bunch green onions (white parts only,) finely chopped
- 6 habaneros (with seeds,) finely chopped
- 1 7-ounce can chipotle peppers in adobo sauce, chopped
- 1 28-ounce can fire-roasted, diced tomatoes
- 1 14-ounce can fire-roasted, diced tomatoes, lightly pulsed in a food processor or a 14-ounce can of crushed fire-roasted tomatoes if you can find them
- Juice of 1-2 limes, to taste
- Salt and pepper, to taste
Combine all ingredients in a large bowl, preferably one with a lid. Let sit in the refrigerator an hour or up to overnight before consuming, if possible, for flavors to meld. Enjoy with your favorite tortilla chips and guacamole!
We hope you enjoy the recipe and please let us know how it turns out when you make it! Robin is a great source of inspiration for recipes of all kinds, so head over to her website when you have a free moment.