Cinco de Mayo

I don’t need it to be Cinco de Mayo or #TACOTUESDAY to enjoy a frozen margarita with chips and salsa, but what a great excuse to indulge a bit today! If you are planning to celebrate at home today, check out these two easy and quick to make recipes!

You can make these Margaritas several days before your get- together. Just fill up a glass mason jar halfway with the Margaritas, freeze and serve! The mason jars serve as glasses and you can leave the lids on and display them in a galvanized bucket or tub. Just have your guests add seltzer water, a slice of fresh lime and a straw!

What you will need:

  • A blender
  • Triple Sec
  • Tequila
  • Frozen Limeade (concentrate)
  • Ice
  • Pitcher, glasses or mason jars to serve in
  • Seltzer water (unflavored)
  • Straws
  • Fresh limes (for garnish)

Empty the limeade concentrate into your blender. I prefer the Minute Maid Limeade, but any brand will do. You will use the empty container as a measuring cup for your alcoholic ingredients. Add one container full of tequila and 1/2 container full of triple sec to the blender. Fill to the top with ice and blend until smooth.

Pour HALF serving into a glass (mason jar, or pitcher) and MAKE SURE to add seltzer water into them (otherwise these Margaritas will knock you on your behind- they will be STRONG).

I love serving them in mason jars with paper straws and a slice of lime. They freeze well to make in advance for parties and get-togethers (summer parties anyone?)

I love making this salsa for any gathering, or just to have at home to snack on some chips with. This salsa is so easy to make, and it can be made the night before a party and stored overnight. I love storing mine in a large mason jar. This salsa is my favorite because it is so smooth that all the flavors blend together. It’s great with chips, or to add to your favorite tacos!

Ingredients:

  • 1 medium red onion
  • Juice from 2 limes
  • 2 jalapeños (optional: a roasted habanero)
  • 2 handfuls of cilantro (to taste/preference)
  • 1 large can (28 oz) of whole peeled tomatoes
  • 3-4 cloves of garlic
  • 1 teaspoon cumin spice
  • Up to 1 teaspoon salt
  • 1/2 teaspoon sugar (sounds weird, but believe me, it makes a difference in taste)

I literally do no prep work to make this salsa. Once everything is peeled, cleaned, or measured out, I pour it all right into the blender/food processor. It’s as easy as 1-2-3 processing it until everything is finely chopped and looks smooth.

I would recommend chilling the salsa overnight so that all the flavors have a chance to blend together and serving the next day!


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