Hosting a Memorable And Gluten Free Cinco de Mayo Fiesta

Cinco de Mayo has evolved into a major US holiday commemorating the 1862 victory of the Mexican army over France at the Battle of Puebla.1  The May 5th holiday brings together family and friends of all nationalities at street festivals and backyard BBQs to celebrate Mexican culture and heritage.

Gluten Free Cinco de MayoPlanning to host a gluten free Cinco de Mayo fiesta this year?  Hang up your candy-stuffed piñata, put on your colorful over-sized sombrero, start up the mariachi music, and whip up the simple party dips by Chef Roberto Santibanez below.  Your guests are sure to go loco!

Pico de Gallo: Fresh Tomato Salsa

Ingredients & Instructions:

  • 3/4 lb. tomatoes, seeded and finely diced (1 1/2 cups)
  • 1/3 c. chopped cilantro
  • 1/4 c. finely chopped white onion
  • 1 small fresh jalapeño or serrano chile, finely chopped
  • 1 T. freshly squeezed lime juice
  • 1/2 tsp. fine salt, or 1 tsp. kosher salt

Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt.2

Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa

Ingredients & Instructions:

  • 4 (1/2-inch-thick) round slices fresh pineapple -cored (1/2 pineapple)
  • 1/4 c. mild olive oil or vegetable oil
  • 1 medium red onion, finely chopped (1 c.)
  • 1/2 c. chopped cilantro
  • 1/4 c. freshly squeezed lime juice
  • 2 fresh habanero chiles, minced, including seeds
  • 1/2 tsp. fine salt, or 1 tsp. kosher salt

Position an oven rack about 8 inches from the broiler.  Set oven to broiler to preheat. Brush the pineapple slices with some of the oil and broil 8 minutes. Alternately, you can grill the pineapple, simply preheat gas or coal grill, brush pineapple with oil and grill 5-6 minutes per side.  Let them cool to room temperature.  Dice the pineapple (about 1/8 inch) place in a medium small bowl, add the remaining ingredients ant mix to blend. Season to taste with additional lime juice and salt.3

Guacamole Taquero: Taco-Shop Guacamole

Ingredients & Instructions:

  • 1/2 lb. tomatillos (5 or 6), husked, rinsed, and coarsely chopped
  • 6 large (about 3 1/2 inches long) fresh epazote leaves or cilantro
  • 2 small garlic cloves, peeled and coarsely chopped
  • 1/4 c. coarsely chopped white onion
  • 2 fresh serrano or jalapeño chiles, coarsely chopped
  • 1 T. freshly squeezed lime juice
  • 1/2 tsp. fine salt, or 1 tsp. kosher salt
  • 1 small ripe Mexican Hass avocado, halved and pitted

Put the tomatillos into the blender jar then add the epazote, garlic, onion, chiles, lime juice, and salt. Blend until very smooth, at least a minute. Scoop the avocado flesh into the blender jar and blend again until smooth. Add a little water, if necessary, to achieve a dip-like texture. Season to taste with additional chile, lime juice, and salt, and blend once more.4



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