Last year I celebrated Cinco de Mayo in the garden by roasting corn in our outdoor oven and planting corn in the community garden. It was a great experience. This year, I planted tomatoes and bell peppers with a woman named Lucy behind the fellowship hall on our church property. Lucy is a woman that loves gardening, she doesn’t work but she attends neighborhood counsel meetings, and is very particular about certain things. She seems at times distant but get her talking about dogs or gardens and you’ll be in for a long, methodical conversation.
Cinco de Mayo is often thought of by Americans as the independence day of Mexico. It is actually a holiday which commemorates the victory over the French at the Battle of Puebla on May 5, 1862. It is not a popular Mexican holiday and is mostly celebrated in the state of Puebla and in the United States.
One of my favorite staple Mexican food is salsa. So this year, while Lucy and I planted heirloom tomato seeds, we talked about different recipes for salsa. Here is one of the recipes we discussed:
Ingredients: 2 lbs. of heirloom tomatoes; 1 medium red onion; 1 cup cilantro; 1 jalapeno; 1 tsp of salt to taste.
Finely chop the tomato after coring and set into a colander to drain. Mince the onion into small pieces. Chop the cilatro into very small pieces. If you want the salsa to have a kick, leave the seeds of the jalapeno, if not, remove and dice the jalapeno into fine pieces. Start by adding the tomatoes into a bowl, add salt and stir. Now use half the jalapeno, cilatro, and onion then test. Use the rest of the ingredients only to build the flavor and then let it sit. The tomatoes may produce more juice which you can drain off before you serve. Enjoy!
Thanks for celebrating with us. Stay tuned for info on our nonprofit organization, justHollywood. We are awaiting our Articles of Incorporation from the state.