Guacamole and Salsa

I am asked all the time for my salsa recipe and my guacamole recipe.  I have them buried in other recipes in this blog but not just there.  When Grandma and Popi moved from San Antonio, Grandma got these recipes from LaFonda on Main - our favorite Mexican Food restaurant.  It is amazing how simple they are.


Salsa
4 plum tomatoes (also known as Roma tomatoes)
1 jalapeno pepper
Cut the tomatoes into quarters and place into a food processor.  Slice the jalapeno pepper and put into the food processor.  Pulse until it is the texture you want.  Salt and pepper to taste.  Will keep for about a week in an airtight container in the refrigerator.


Note:  The major heat of the jalapeno is in the seeds and membranes of the pepper.  To eliminate some of heat, remove the seeds and membrane - or if you want the heat - just slice and toss into the processor.


Guacamole
1 ripe avocado
1 Tablespoon salsa
Halve the avocado and scoop out the flesh.  Mash together with salsa and salt and pepper to taste.  This makes 2 servings.  Just add avocado and salsa to make more servings.  LaFonda served theirs on a bed of shredded iceberg lettuce with a large ripe tomato slice on top of that.  On top of the tomato slice was the guacamole with just a drizzle of their enchilada sauce.  There were many times when I just had chips and salsa and their guacamole salad for my meal.  Heaven!


Note: An avocado is ripe if it gently yields to pressure when pressed by your thumb.  When you split it - if it is overly black inside or really woody - don't use it.  A few small black spots are like black spots on a banana - it is just very ripe.  But for appearance sake - just cut them away before you mash the avocado.