Welcome to part III of my Mexican Fiesta! If you have been following this series, my previous posts have included recipes for a trio of salsas as well as Pineapple Shrimp Tacos.

A few years back, I went to Cabo San Lucas on vacation and stayed at a beautiful beachside resort. I still remember how excited I was to go on this trip as it was winter in New York and the weather was brutally cold. Winters in New York bring freezing temperatures, snow, and long periods or cloudy sky’s. I really needed a break and was looking forward to some fun in the sun and a few margaritas!

During my stay, I noticed a lot of people ordering tacos for lunch, so I decided to do the same. Maybe it was the sunshine or the margaritas, but I will never forget the flavor of shrimp tacos served with this Authentic Mexican Guacamole. When I find something I like, I tend to stick with it and during my stay, I found some reason to include guacamole with at least one meal every day.

After I returned from Mexico, I was really eager to keep the streak going and make some guacamole at home. Avocados are available year-round and after a little research and testing,  I believe I got it flavor down. Now my guacamole is as good as the one served in Mexico and I am thrilled to share the recipe with you.

There are five recipes in my Mexican Fiesta series. This Authentic Mexican Guacamole can be served with all of them!

Enjoy!

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Authentic Mexican Guacamole

Course Appetizer

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 3 Ripe Avocados
• 1 lime juiced
• half teaspoon of salt or more to taste
• 1/4 cup of a red or white sweet onion minced or scallions (white and greens parts), finely sliced
• Half of a jalapeño pepper finely minced or half of a chile serrano
• 2 tablespoons or more fresh cilantro chopped
• 1 medium tomato seeded, small diced

Instructions

• Begin by chopping up the onions, or scallions, jalapeño pepper, cilantro and tomato (optional).
• Warning: Caution! When chopping the jalapeño I recommend you use latex gloves or wash your hands immediately afterward. Avoid rubbing your eyes.
• Next, cut the avocados in half, remove the pits, and scoop the flesh into a large bowl. Immediately add lime juice to it. This will prevent the avocados from turning brown.
• Mix it up with a spoon. Take half of an avocado out, dice it with a knife and set aside.
• Mash the remaining avocados with a fork to desired consistency. Add salt and mix.
• Add onion, half teaspoon of jalapeño, cilantro, and tomato. Combine everything together and add remaining diced avocado to the mixture. Gently fold ingredients together. Taste. Add more jalapeño, or salt to taste.
• Enjoy!

Your comments mean a lot to me. If you have made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you. Carla!

The post Authentic Mexican Guacamole appeared first on My Global Cuisine.

Welcome to my Mexican Fiesta! In the upcoming weeks, I will be sharing some of my favorite Mexican dishes, starting with these wonderful salsas. These salsas are wonderful when served separately and even better when served as a trio. They are the perfect complement to any Mexican dinner party and pair beautifully for my upcoming recipe, Shrimp Tacos. They are my own creations, but each is based on traditional Mexican flavors and regional ingredients.

As a global blogger, I have created and collected recipes from a variety of cuisines including Mexico. I often make tacos and fajitas because they are  healthy, delicious, and easy to prepare. In  Mexico, the chefs tend to prepare tacos and fajitas with simple fresh ingredients. They rely on sauces and salsas to enhance the flavor of those dises and these salsas really make them special.

Whether you’re planning a Mexican themed party, or just looking to spruce up Friday night dinner, you will love these Mexican Salsas. Prepare them in advance so that you can simply relax and share a margarita with family or friends when they arrive.

I hope you enjoy these Mexican Salsas and look out for my Shrimp Tacos recipe coming up next week. Believe me, you won’t want to miss them!

Have a great week and thanks for your support!

Print

Mexican Salsas

Course Appetizer

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Author My Global Cuisine

Ingredients

• TOMATO SALSA
• 1 can 28 ounces whole peeled tomatoes without basil drained
• 1/4 medium sized sweet yellow onion chopped
• 1 lime juiced
• 2 tablespoons finely chopped cilantro
• salt to taste approximately 1/2 tsp
• 1 jalapeno pepper chopped head and bottom removed
• MANGO SALSA
• 2 fresh ripe mangoes peeled, and diced into little cubes
• 1 lime juiced
• 1 tablespoon finely chopped red onion
• 1 tablespoon finely chopped cilantro
• 1 jalapeno finely chopped

Instructions

• TOMATO SALSA
• Place the whole tomatoes inside a blender or food processor and blend for only a few seconds until tomatoes are chunky. It's best to use the pulse bottom so you don't over blend. Transfer half of the chopped tomatoes to a bowl and add the onion to the remaining half inside the blender. Pulse it a few times until the desirable consistency. Add the lime juice, cilantro, salt and jalapeño and pulse it for a few seconds. Transfer the tomato mixture to the reserved remaining tomato chunks. Combine them together. Taste the salsa. Add more salt or lime juice if needed.
• Enjoy!
• *******************************************************************************
• MANGO SALSA
• Peel and dice the mangoes into small cubes, the smaller the size the nicer they will look.
• Add them into a bowl. Add the lime juice, red onion, cilantro, and half the jalapeño. Mix everything together. Taste the salsa. Add salt to taste. Add more jalapeño slowly until desired heat is attained. Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you. Carla!

The post Mexican Salsas appeared first on My Global Cuisine.