Celebrate Cinco de Mayo with these great recipes from Chef Lorena Garcia!

TOMATO – AVOCADO SALSITA
Source: Lorena Garcia’s New Latin Classics

1 small tomato
1/2 small red onion, very finely chopped
1/2 cup finely chopped fresh cilantro
2 Hass avocados, halved, pitted, peeled, and finely chopped
Juice of 1 lime
1 teaspoon kosher salt
Corn tortillas for serving
Piece of skirt steak or fish for serving

To make the salsita, bring a small saucepan of water to a boil over high heat.

Use a paring knife to slice an X in the bottom of the tomato and then blanch the tomato in the boiling water until the skin at the bottom of the tomato starts to curl, 1 to 2 minutes.

Use a slotted spoon to transfer the tomato to a small bowl of ice water. Once the tomato is cool enough to handle, peel off the skin and discard. Halve the tomato, seed it, and finely chop it.

Place it in a small bowl, add the onions and cilantro, cover the bowl with plastic wrap, and set aside. Place the avocados in a medium bowl and gently toss with the lime juice and salt. Cover the bowl with plastic wrap and set aside. Combine both bowls together to create the salsa just before serving.

Equipment:
Bag of ice
Stove top
Sauce Pan
2 cutting boards
Slotted Spoon
Mixing spoon
Pairing Knife
Chef’s Knife
Tasting Spoon
6 clear glass bowls or small bowls to place ingredients in
1 larger bowl to mix salsita glass or clear is better to see the salsa
Large plate

JICAMA-APPLE SALSITA
Source: Lorena Garcia’s New Latin Classics

1 jicama, peeled and cut into 1/2-inch
1 green apple, peeled, cored, and cut into 1/2-inch cubes
1 small red onion, finely chopped
1/2 cup finely chopped cilantro
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil Juice of 1 lime
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Piece of skirt steak or fish for serving

Place the jicama, apples, onions, cilantro, parsley, olive oil, lime juice, salt, and pepper in a medium bowl and stir to combine. Transfer to an airtight container and refrigerate for up to 2 days.

Stove Top
Grill pan
Tong
2 cutting boards
Mixing spoon
Pairing Knife
Chef’s Knife
Tasting Spoon
8 clear glass bowls or small bowls to place ingredients in
1 larger bowl to mix salsita glass or clear is better to see the salsa
2 large plates