The Heat Is On: Cinco de Mayo Party Starters

Each year on May 5 we celebrate Cinco de Mayo – not only because we love any reason for a margarita and spicy Mexican food, but also because it falls on my half-birthday. Yes that’s really a thing, and admittedly, it might sound kind of silly, but I know plenty of people who celebrate the six-month mark between their birthdays. Fortunately, mine just so happens to be on an already spirited holiday!

Sure, you could make an assortment of Mexican dishes today – tacos, enchiladas, fajitas. But here I’ve included two essential – and super easy – festive Cinco de Mayo recipes: jalapeño margaritas and salsa fresca.

Because sometimes all you need to get the fiesta started are a cocktail and a spicy snack.

Salsa Fresca
I put this recipe together a few summers ago when we had a pool party, and it’s been a hit with friends and family ever since. The fresh veggies and bite from the jalapeño offer a garden-fresh take on that plain-old jarred salsa.

Ingredients
4 tomatoes (You could also substitute peaches or pineapple for a sweeter salsa)
1 large white onion
Handful of fresh cilantro
1 jalapeño (Add the entire thing if you like it spicy, or less if you prefer a milder salsa.)
1 tablespoon minced garlic
Juice of 1 lime
salt and black pepper to taste

Roughly chop tomatoes, onion, and cilantro and add them to a large bowl. Mince jalapeño and add to bowl, as well as the garlic, lime juice and seasonings. Mix all ingredients together in the bowl. Serve with tortilla chips. Serves 6-8 appetizer portions.

Kenny’s Jalapeño Margaritas
My husband whipped up this spicy-yet-tart cocktail yesterday while experimenting in the kitchen. I’m thinking that I should maybe let him take the mixology reins more often!

Ingredients
2 ounces of 1800 Silver tequila (or your favorite silver tequila)  
½ teaspoon minced jalapeño (Add more or less for preferred spice level)
6 ounces Simply Limeade
Splash of orange juice

Note: This recipe makes one individual margarita in a rocks glass.

Add the minced jalapeño to a glass and muddle with the back of a spoon to release juices. Add ice to the glass. Pour in limeade and splash of orange juice. Stir well before serving.