My family is SO busy! I have 5 kids and am coordinating 15 schedules right now. It is a lot! If things are not planned and on the calendar they are often forgotten. One of those things is Cinco de Mayo. I usually wake up that morning and think “oh no now what do I do?” Luckily I have a plan this year.
Jose Ole to the rescue! They have fun frozen snacks. When I do remember, usually a few days before, while I am at the grocery store all I need to do is grab a couple boxes of Mini Tacos and Taquitos from the freezer aisle. I have young kids who absolutely LOVE to dip anything. Of course I need to make a fresh dip to go along with the snacks. The base of this Tomatillo Salsa recipe comes from a cousin-in-laws mother-in-law. Did you follow that?! It was translated from spanish for me but it didn’t have exact measurements so I adapted it a bit.
This dip can be made two ways. The original recipe boiled the tomatillos with garlic and onions until soft. I wanted to see what it tasted like broiling them instead. After making it both ways I discovered broiling the vegetables gave them a much deeper flavor. Both methods are wonderful. It really does come down to preference and if the oven is full of Jose Ole snacks already. The best way to cook the Jose Ole mini tacos and taquitos is in the oven to ensure maximum crispness.
Our Cinco de Mayo fiesta this year will be full of convenient, fun Jose Ole snacks, Roasted Tomatillo Salsa, family and friends. We love a good party. These are the elements that make a party to my family.
Whether you are having a fiesta with your family at home or in a college apartment with friends Jose Ole has great party food that is convenient. Download a $1 coupon for an even better deal today. (available to first 25,000 printers) Show us your five favorite ways to Just Say Olé to a Cinco de Mayo celebration.
- 5 tomatillos
- 1 jalapeno peppers
- 2 serrano peppers
- ¼ onion
- 1 clove of garlic
- ½ bunch cilantro
- 1 cube chicken boullion
- Preheat oven to broil.
- Line a baking sheet with foil for easy clean up.
- Peel the dry skin from the tomatillos. Wash under warm water to remove the sticky residue.
- Place cleaned tomatillos, peppers, onion and garlic on the lined baking sheet. Add olive oil and rub over all vegetables.
- Broil for a few minutes until the skins char and bubble. Turn the vegetables over to char the other side then remove from oven.
- Add all ingredients into a blender and pulse until desired consistency is reached.
- Serve warm or chill for later. This can be made a day in advance.
This is a sponsored conversation written by me on behalf of Jose Ole. The opinions and text are all mine.