Sunday is Cinco de Mayo, an event I’d actually forgotten about this past week with a somewhat crazy schedule, a week of severe and flooding storms here in North Texas, and a main computer failure first thing Monday morning.
For those of you who might not remember your Mexican history as well as you should, Cinco de Mayo is observed to honor and commemorate the Mexican Army’s hard-fought victory over the invading French at the Battle of Puebla on 5 May 1862. Frankly the better equipped French, present in overpowering numbers as well, got their butts kicked, hence the parties still planned for the upcoming weekend.
Growing up and living in Texas for years Cinco de Mayo has been something we’ve embraced with joy, not only due to the historical aspects, but also for the chance to celebrate the wonders that authentic Mexican and beloved Tex Mex fare bring to the table.
Hardcore Primal and Paleo enthusiasts may grunt and groan and roll their eyes at the mention of Tex Mex, and to be sure some classic Tex Mex dishes are packed with enough unhealthy foods to last you a month or more, but there’s plenty about the cuisine to love too.
We’re particularly fond of great salsas that perk up and complement proteins of all sorts; here in Texas they’re often referred to as a “table salsa” or “table pico”. They’re most often prepared in house with fresh ingredients, and bring a burst of heat and a bright blast of acidity (lime juice often) to the flavor party.
Most table salsa and picos are tomato-based, though we’re big fans of this tomatillo version. It’s bright, herbal, tart (from the tomatillos and the lime), and can be spiced up as much as you care to with the jalapeños.
I’m doing this over a grilled ribeye, sliced thin, and plated over a salad tonight. See you around the fire tonight.
12 ounces tomatillos, husked, rinsed, and cut into rough 1/4-inch dice
1/2 medium red onion, finely diced
2-4 jalapeño peppers, stemmed, seeded, finely diced
2-3 garlic cloves, grated or minced
3-4 tbsp fresh lime juice (or more)
1-2 tbsp cilantro, chopped
1-2 tbsp fresh mint, chopped
Kosher salt to taste
Prep the ingredients and combine all but the salt in a small bowl, stir well. Taste to see if you’d more lime juice (or any other ingredient for that matter), adjust for salt, then cover and throw in the fridge for an hour to allow the flavors to meld together. Stir well before serving.
Enjoy.
