Monday, May 3, 2010

Cooking for a crowd

This weekend I got to cook for 12 instead of just one. I’ve been meaning to have people over for a few months now, but I hadn’t found the right time or reason. But Saturday night I hosted a party that I dubbed, “Uno de Mayo,” because Cinco de Mayo is in the middle of the week and that isn't doable for me.

It turned out to be a lot of fun. We ate tacos, drank margaritas, had the obligatory Myers-Briggs conversation and played a big game of Apples to Apples. I really just enjoyed hanging out with my friends, so I only have a few pictures and it’s of the set-up. But I do have a couple of recipes to share.

I made Pioneer Woman’s restaurant-style salsa. It was very easy, but it definitely has a kick and qualifies as too spicy for me. So when I make it next time, I’ll probably leave out the jalapeno. But everyone else seemed to enjoy it. 

Pioneer Woman has the step-by-step photo recipe but here’s the straight recipe:

Restaurant-style salsa
  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/4 cups Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • 1/4 teaspoons Sugar
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Ground Cumin
  • 1/2 cups Cilantro (more To Taste!)
  • 1/2 whole Lime Juice
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour.

I used my co-worker’s margarita recipe that uses beer. I like it better than the pre-made stuff because it’s not as sweet.

Beer margaritas

  • 1 can limeade concentrate
  • 1 can water
  • 1 can of beer (12 oz.)
  • 2/3 can of tequila.
Stir together in a pitcher and serve over ice.

I also cooked my whole chicken and used some of it for chicken tacos, but I think that deserves its own post. And I’ll also post about cakeballs this week.


  1. I didn't know you made the salsa - impressive! A little spicy for me, too, but it would be great in the recipes I have that call for salsa in them (tortilla soup, for example). I will have to put it on my to-make list!

  2. I cannot wait for the cakeballs post. I anticipate in wait.