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!

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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!

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This wonderful cookbook is written by my friend, chef and restaurant owner Ilson Goncalves. It contains traditional Brazilian recipes that are simple and full of flavor. If you are a fan of Brazilian cooking, I’m sure you will love his book. The book contains traditional Brazilian recipes showcasing Chef’s Ilson’s amazing creativity and perspective. Growing up in Brazil I sampled many of the dishes featured in this cookbook. My favorites are beef and chicken stroganoff, fried yuca, and codfish croquettes.

Today I am featuring his Baby Arugula, Mango and Caramelized Pistachio Salad. This salad is delicious and the colors will light up any table. It’s a great salad to serve as a side or you can add grilled shrimp and make it a complete wholesome meal.

Brazil is a tropical country and sweet mangos are readily available most of the year. Due to a strong global import/export market for mangos, most of you can also enjoy this Baby Arugula, Mango and Caramelized Pistachio salad at most times of the year. I love to make my own caramelized pistachios to use in this salad. I then use the leftovers as a topper on ice cream or to serve at a dinner party with dessert wine. You could also substitute the pistachios for caramelized walnuts or pecans. It will taste just as wonderful.

The version of the Baby Arugula, Mango and Caramelized Pistachio Salad posted here uses a different salad dressing than the one in Chef Ilson’s book. I wanted to pay tribute to this great salad and introduce my Apricot Vinaigrette which I find goes really well with this salad.

You can find Chef’s Ilson original Orange Vinaigrette recipe in his cookbook, which is available on Amazon.com or at his restaurant Samba Montclair in New Jersey. Enjoy!

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Baby Arugula, Mango and Caramelized Pistachio Salad

Course Salad

Cuisine Brazilian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 to 8 servings

Author My Global Cuisine

Ingredients

• 8 cups baby arugula washed and dried
• 2 ripe mangos peeled and diced
• 1 1/2 cup homemade caramelized pistachios or store bought
• APRICOT SALAD DRESSING
• 1/4 cup white balsamic vinegar
• 1 Tbsp apricot jam
• 1 Tsp honey mustard
• 1/2 cup extra virgen olive oil
• 1 Tsp superfine sugar
• 1/2 Tsp salt
• 1/4 Tsp freshly ground black pepper

Instructions

• If you wish to make the CARAMELIZED PISTACHIOS you will need a (nonstick vegetable oil spray), (1/2 cup sugar), (2 tablespoons balsamic vinegar), (1 1/2 cups whole pistachios) already included in the salad recipe.
• Preheat oven to 325 degrees F. Line a heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.
• Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.)
• You could also substitute the pistachios for walnuts. This recipe was adapted from Bon Appetit.
• ********************************************************************************
• In a small mixing bowl, whisk together the balsamic vinegar, apricot jam, honey mustard, sugar, and salt. While whisking, slowly add the olive oil until the salad dressing is emulsified.
• Place the arugula in a salad bowl and pour enough dressing on the salad to moisten. Plate the salads, add the mango and top with caramelized pistachios. Enjoy!
• This is Chef Ilson Goncalves salad recipe with Carla's original dressing.

Your comments mean a lot to me. If you like what you see, please leave a comment below. Thank you!

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