Neither my husband nor I are of Mexican heritage, and we have never really celebrated Cinco de Mayo. But when Cinco de Mayo lands on Taco Tuesday, I took it as a sign to celebrate.
I usually make my own taco seasoning since many store bought ones contain whey, so I didn’t pick any up at the store. Mistake. Turns out, I was fresh out of chili powder and had to raid my neighbor’s pantry to find some. Luckily, she had a big container, so Cinco de Mayo Taco Tuesday was saved!
When I make taco seasoning, I make a bunch of it. It’s really fast and easy to make, but it’s nice not to have to do it every time I make tacos, so a big container is good.
I don’t have measurements for my taco seasoning, so I created this visual instead to show the ratios of the different ingredients. In addition to the listed ingredients, I also add a tablespoon or two of corn starch to help the sauce thicken–the amount depends on how much I make, and is roughly equivalent of the amount of oregano I use.
Ingredients for salsa
1 can diced tomatoes with green chiles
1 can diced tomatoes with lime and cilantro
1 small bunch fresh cilantro leaves, finely chopped
2 small avocados, mashed
1 tbsp fresh lime juice
Salt and pepper to taste
Pulse all ingredients in a food processor. Store up to two weeks in the fridge.