Cinco De Mayo is approaching fast. Although we can’t go out to eat tacos and sip margaritas at our favorite Mexican restaurant, we can bring the fiesta to our homes! Here are some of our favorite side dish recipes from our very own Campus Cook’s chefs.
Chef Paul’s Simple Salsa Recipe
A simple and delicious salsa recipe!
- 1 #10 can crushed tomato
- 1-2 cups juice from sliced jalapeno jug/jar
- 1/2 bunch cilantro
- 1/2 cup lime juice
- 3 tbsp granulated garlic
- 3 tbsp granulated onion
- 3 tbsp cumin
- 1 tbsp chili powder
- salt and pepper to taste
- water to thin out (if needed)
Blend all ingredients together with an immersion blender. Enjoy.
Chef Don’s Salsa Verde Recipe
This salsa verde recipe is great for making enchiladas, topping tacos, or simply paired with some tortilla chips!
- 3 lbs tomatillos, husks removed and rinsed
- 4 poblano peppers (can use half as many jalapeños if preferred)
- 6 cloves of garlic
- 2 white onions, halved
- 2 bunches of cilantro
- 1 lime
- Toss in olive oil and roast tomatillos, peppers, garlic, and onions at 350 for 20-30 minutes or until the veggies begin to darken and the tomatillos are soft.
- Allow to cool, then puree with a blender adding in the cilantro and the juice from the lime. Adding the cilantro and lime juice at the end when ingredients have cooled will give the salsa a bright vibrant green color. Salt and pepper to taste.
Chef Andy’s Semi-Homemade Cheddar Poblano Corn Muffins
A delicious and unique take on corn muffins, a perfect side for your at-home celebration!
- 1 box Jiffy Cornbread Mix
- 1 egg
- 2/3 cup milk
- 1 small can sweet corn (drained)
- 1 cup shredded cheddar cheese
- 2 tbsps minced poblano pepper
- kosher salt to taste
- cooking oil spray
- Combine all ingredients in mixing bowl according to recipe on Jiffy box. Add corn, cheese, and peppers and mix.
- Grease muffin tin and fill each 2/3 full of batter. Sprinkle a pinch of kosher salt evenly over each muffin prior to baking. Follow cooking instructions on box, and enjoy!
Chef Andy’s Cilantro Lime Avocado Dressing
“My family would drink this dressing if I let them! Perfect with a sturdy lettuce like Romaine or Spinach. Top salad with whatever toppings you may enjoy. We usually go for Green Onions, Grape Tomatoes, Orange Bell Peppers, Cheddar Cheese, and Tortilla Strips. Black Olives, Cucumbers, or Cornbread Croutons would also work well!” – Chef Andy
- 1 Haas avocado
- 1 clove garlic
- 1 cup cilantro (loosely packed)
- 1/3 bunch green onions (roughly chopped)
- 1 tsp crushed red pepper flakes
- 1/2 cup lime juice
- 1 cup vegetable oil
- 2 tsp salt
- 1 tsp black pepper
- water (as needed)
- Use any blending implement you have in your kitchen; blender, immersion blender, or food processor. Blend until all ingredients are broken down and dressing has smooth consistency.
- If too thick, add small amounts of water and blend again until you have the consistency you like.
- Taste…this recipe is easy to add a little more salt or lime to tailor the flavor to exactly what you like! Refrigerate and let chill at least one hour prior to serving. This recipe can easily double as a dip for Fresh Veggies or Tortilla Chips!