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Cinco de Mayo is once again upon us – this day marks the Mexican Army’s victory over French forces at the Battle of Puebla on May 5, 1862. Many of the celebrations associated with Cinco de Mayo have evolved in the United States to include parades, mariachis, street festivals and of course, amazing food!Ìý In the U.S., Cinco de Mayo is a celebration of Mexican culture. There will be lively music, dancing and let’s not forget tacos, guacamole, and salsa recipes.

To help you kick off Cinco de Mayo right, we’re sharing our favorite salsa recipes for this occasion. Make them as spicy or as mild as you like, serve with your favorite tortilla chips and margaritas and they are sure to get everyone’s taste buds dancing!

These recipes come to you courtesy of Chef Joseph Mele of Ïã¸ÛÁùºÏ²Ê×ÊÁÏ´óÈ« Culinary Institute in West Palm Beach!

Chef Mele's Salsa Recipes-

Pineapple Papaya Salsa Recipe:

Ingredients:

2 fresh tomatoes

1 whole pineapple (about 2 lb.)

1 fresh papaya (about 1 lb.)

5 green onions, sliced

1 bunch of fresh cilantro, chopped

2 seeded, minced jalapeño peppers

1.5 oz. fresh lemon juice

1 tsp. chopped garlic

2 tsp. salt

Directions:

1. Core and dice the tomatoes.
2. Peel and dice the pineapple.
3. Peel, seed and dice the papaya.
4. Combine all the ingredients and chill well.

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Tomatillo Salsa Recipe:

Ingredients:

5 pounds of tomatillos

8 oz. water

3 seeded, minced jalapeño peppers

1 tablespoon of salt

½ tsp. of ground black pepper

2 tablespoons of garlic

4 oz. chopped onion

2 oz. fresh cilantro, chopped

Directions:

1. Remove the husks from the tomatillos.
2. Combine the tomatillos with the water, jalapeños, salt, pepper, garlic and onion. Bring to a boil and simmer until tender, approximately 20 minutes.
3. Chop the mixture in a food chopper or purée in a blender for a smoother sauce.
4. Add the cilantro and adjust the seasonings. The sauce may be served warm or cold.

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Pico de Gallo Recipe:

Ingredients:

5 fresh tomatoes, seeded and small-diced

1 green onion, sliced

3 garlic cloves, minced

½ bunch of fresh cilantro, chopped

3 seeded, finely chopped jalapeño peppers

2 oz. fresh lemon juice

1/2 tsp. ground cumin

Salt and ground black pepper to taste

Directions:

1. Combine all ingredients and gently toss. Adjust seasonings and refrigerate.

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