With Cinco de Mayo coming up, IMUSA, leader in global cookware & appliances, has a wide range of specialty products that cover all the bases needed to throw an authentic, festive and colorful Mexican fiesta.

These are some of the tools you need to make the best of your next celebration.

Granite Molcajete Set  – To whip up and serve up a party-size batch of Guacamole
Mix and serve in the same bowl and use the minis to display garnishes and toppings.  So break out the tortilla chips and let’s have a fiesta! SRP: $39.99 /Target.com

NEW! Electric Tortilla Maker – To take your taco or burrito game to the next level
Allows you to make homemade tortillas with ease. Simply place tortilla dough (flour or corn) between the nonstick plates, press down to create tortilla, then lift lid and flip tortilla to continue cooking (with lid open) until tortilla slightly browns and is cooked through. SRP: $49.99 / Wayfair.com.

Citrus Squeezers – To zest up your salsas and margaritas
Try fresh lemonade or lime juice to mix into your margaritas and ceviche. SRP $7.99 / Target.com

Bright Cloth Tortilla Warmers – To keep tortillas fresh, so your fiesta guests keep coming back for seconds.  Tortilla warmers are essential in any Mexican kitchen, used to keep tortillas hot, soft and fresh while gathered around the dinner table. SRP $9.99.

Festive Tortilla Presses – Because once you have a homemade tortilla, you’ll never go back. Create authentic, restaurant-style tortillas, and impress your guests at your next Mexican-themed dinner! Available at Target.com for $18.99.

Quesadilla Makers – To cook this Cinco de Mayo staple with ease. The Quesadilla Maker features non-stick cooking plates, an excess drip tray, locking lid, as well as ready and heat indicator lights. SRP: $24.99 / Target.

CLAMS WITH SALSA VERDE
Ingredients

• 1 tablespoon olive oil
• 4 garlic cloves, thinly sliced
• 1 pound Manila clams or cockles, scrubbed
• ½ cup dry white wine
• 1 cup bottle clam juice or fish stock (homemade or store-bought)
• ¼ cup Salsa Verde
• Salt and freshly ground black pepper
• Grilled sliced crusty bread, for serving
• SALSA VERDE (Makes 2 cups)
• ¼ cup distilled white vinegar
• 2 jalapenos or 1 serrano chile, roughly chopped (seeds too, if you can take the heat)
• 4 whole garlic cloves, peeled
• 4 dried bay leaves, crumbled
• ½ cup chopped fresh flat-leaf parsley leaves
• ½ cup chopped fresh cilantro
• ¼ cup chopped fresh oregano
• 1 cup olive oil
• Salt and freshly ground black pepper

Preparation

• Combine the olive oil and garlic in a sauté pan. Put the pan over medium heat and cook, stirring often, until the garlic is golden brown, about 5 minutes. Be careful not to burn the garlic.
• Add the clams and cook for 2 minutes. Add the wine and clam juice, shake the pan gently to combine the juices and cover. After 3 minutes, remove the lid and gently stir in the Salsa Verde until it’s mixed in thoroughly with the clams and the liquid. Cover again and cook until the clams have opened, about 3 more minutes. Discard any that haven’t opened after 5 minutes.
• Season with salt and pepper to taste.Serve in bowls with grilled bread.
• SALSA VERDE
• Combine the vinegar, jalapenos, garlic and bay leaves in the blender jar and puree until smooth. Strain through a fine-mesh sieve into a bowl. Stir in the herbs. Pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.

Portions

1. 3 Portions