The Socially Distanced Fiesta Party
Posted by Donna-Marie Pye on
(photo courtesy of Amanda Sadowski)
THE SOCIALLY DISTANCED FIESTA PARTY COLLECTION
On May 21, Relish Cooking Studio along with Buzz Tour Company lead a virtual Fiesta Party where we showcased how to make a "skinny" mojito and some delicious snacks including homemade baked tortilla chips & pico de Gallo. Buzz Tour Company is a local tour company leading small group tours to Norfolk County introducing people to the wines, ciders and foods of that area. We had so much fun at our Virtual Fiesta Party, we thought we would share these great warm weather snacks with our followers. Whether it's a front porch or driveway gathering, you can make a batch of these and serve it out to friends in their own individual serving dishes like these from NOW Designs.
THE "SKINNY" MOJITO
A classic mojito is made from five ingredients: white rum, sugar, lime juice, mint leaves and club soda. However you can swap out the granulated sugar (or simply syrup) for honey – and use half the amount traditionally used. So I guess you could consider this a “skinny mojito”
- 10 – 12 fresh mint leaves
- 1 tsp liquid honey
- 1 freshly squeezed lime, juiced
- 1 cup ice cubes
- 2 oz white rum (white or light rum)
- Club soda
- To a highball or Collins glass, add mint leaves, honey and lime juice. Use a muddler or gently muddle the mint leaves (but don’t muddle too much as you don’t want to break the leaves up)
- Pour in the rum, then fill the glass 2/3 of the way full of ice. Top it off with club soda, add a sprig of mint, straw and enjoy!
PICO DE GALLO
- 3 plum tomatoes, seeded and diced
- A few sprigs of fresh cilantro, chopped
- 1 small Serrano or jalapeno pepper, seeded and finely chopped
- 1/2 small red onion, finely chopped
- 1 clove garlic, grated or minced
- Dash of hot sauce
- Juice of 1 lime
- Combine plum tomatoes, cilantro, serrano pepper, red onion, hot sauce sauce, lime, and salt for pico de gallo and season to taste.
BAKED TORTILLA CHIPS
These homemade baked tortilla chips are a fast easy, super crunchy way to use up leftover tortillas and a great alternative to store-bought.
- 6-8 small corn tortillas
- Canola oil
- Kosher salt
- Preheat oven to 350° Line a baking sheet with parchment paper. Stack tortillas on top of each other, then cut into six equal sized wedges.
- Place tortillas in a large bowl and drizzle with oil. Gently toss the tortilla pieces in the oil until they are all lightly coated. (You can add other herbs and spices at this time if you wish.)
- Spread tortilla wedges onto prepared baking sheet so they are in a single layer and overlapping as little as possible. Sprinkle lightly with kosher salt.
- Bake tortillas in preheated oven for 10 minutes, then gently stir and flip. Return chips to the oven and bake until golden brown (3 to 5 minutes longer). Season with salt once more. Allow the chips to cool before serving. They will crisp even further as they cool down.