Schnuck Markets, Inc
714-824-6100 ext. 158
Fresh Latin Flavors for Cinco de Mayo
Schnucks features two Mexican favorites in produce departments this May.
ST. LOUIS – Cinco de Mayo (Fifth of May) is the perfect occasion to get creative in the kitchen with fresh Latin ingredients from your local Schnucks and Logli produce departments. This popular Mexican holiday gets its name from the victory at the historic Battle of Puebla, but Cinco de Mayo is primarily celebrated in the United States as an ideal time for honoring Mexican culture and enjoying delicious traditional foods.
Two great Mexican vegetables to consider for your fiesta this year are fresh Jicama and Tomatillos. And, throughout the month of May, these two Latin favorites are on special as Schnucks’ Pick of the Month items.
Jicama, aka Mexican Potato, has a light, juicy-crunchy texture and can be peeled, sliced and enjoyed raw, or steamed or sauteed in a variety of dishes. Tomatillos are a staple in Mexican cuisine and the key ingredient in Salsa Verde. Sometimes referred to as green tomatoes, Tomatillos are similar to tomatoes, but feature a papery outer husk. Roasted or boiled, then pureed, Tomatillos have a mild, tart-lemony-grassy taste that adds a bright note to salsas, enchiladas and other Latin-inspired dishes (tomatillos are not spicy like chile peppers).
“Frieda’s Latin specialties are available virtually year-round, but Cinco de Mayo is such a great time to explore some new and unique specialty produce and products,” said Karen Caplan, president & CEO of the woman-owned company that distributes unique and exotic produce to fine retailers like Schnucks and Logli throughout the United States.
Spice up your Cinco de Mayo fiesta with some unique homemade salsa recipes from Frieda's:
Jicama, Corn and Pineapple Salsa
Habanero chile is the secret to this spunky combination. Serve alongside fresh tortilla chips for dipping, or spoon over any steamed or cooked vegetables, scrambled eggs, grilled meats, poultry or fish.
1 1/2 cups finely chopped Frieda's Jicama
1 cup finely chopped fresh pineapple
1 cup niblet corn
1/2 cup diced green or red bell pepper
1/4 fresh Habanero chile, finely chopped (use caution; wear gloves)
2 tbsp. chopped fresh cilantro
1 clove garlic, minced
Combine the jicama, pineapple, corn, bell pepper, Habanero chile, cilantro and garlic in a blender or food processor container. Process in 2 batches, using a few stop-and-start motions, for a relish-like consistency. Cover and chill for at least 1 hour to allow flavors to blend. Makes 3 1/2 cups.
Source: Frieda’s Inc.
The fresh taste of this green salsa is perfect for fried fish and seafood. Also works well with chicken, steaks, and cheese quesadillas.
12 Frieda’s Tomatillos, husked
1 Frieda’s Jalapeño chile, sliced
1 medium onion, chopped
2 tablespoons rice wine or cider vinegar
Salt and pepper
Wash Tomatillos and quarter. Place in food processor or blender along with Jalapeño chile; cover and process till pureed. Add onions and vinegar; process till smooth. Place mixture in saucepan; bring to boiling. Reduce heat and simmer uncovered, 5 minutes. Cool; season to taste with salt and pepper. Makes 1 1/2 cups salsa.
Source: Frieda's, Inc.
Founded in north St. Louis in 1939, Schnuck Markets Inc., the family-owned grocery company, has grown to include more than 100 stores in seven states: Missouri, Illinois, Indiana, Wisconsin, Iowa, Tennessee, and Mississippi. Learn more at www.schnucks.com
About Frieda’s Inc.
Established in 1962 by Frieda Caplan, Frieda's, Inc. was the first wholesale produce company in the U.S. to be founded, owned and operated by a woman. Once a small produce stand at the Los Angeles Produce Market, Frieda's has emerged as the nation's premier marketer and distributor of specialty produce and now offers more than 600 specialty items to grocery stores and foodservice distributors throughout the U.S. and Canada. America has Frieda's to thank for introductions to Kiwifruit, Shallots, Cherimoyas, Donut® Peaches, Sugar Snap™ Peas and Habanero Peppers. Learn more at www.friedas.com
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