good morning, salsa

well, it's still midmorning here, but i wanted to get a head start on tonight's dinner, so i went ahead and made the salsa for our mexican feast this evening.  

up until a couple of months ago, i had never made guacamole or salsa, but had a passion for both.  so, i thought maybe for those of you that like these 2 delicacies as much as i do, you might want a couple of really good, fresh recipes.  here goes:

salsa

3 tomatoes, diced

1 large white onion, diced

3-5 tomatillos, depending on size

1-2 peppers of choice, depending on how hot you want it, you could leave them out all together.

1 whole bunch of cilantro, roughly chopped

2 limes, squeezed dry

4-5 garlic cloves, again, depending on taste, i like me some garlic

2 cans original rotel

salt sparingly

a good bit of fresh pepper

chop everything, open a couple of cans, throw it in a bowl, grab some chips, and you're good.  you can really add or subtract most of these things according to your own taste.  

also, with the peppers because the crazy salmonella scare, nick just grabbed some canned jalapenos and i chopped those up instead.  i think it turned out fine.

guacamole

4 good sized avocados, scraped from skin and blended 

1 large red onion, diced

1 large bunch of cilantro, rough chopped

1 large tomato, chopped

2 tomatillos, you really don't need them, but i like 'em

4-5 cloves of garlic, using garlic press

2 juiced limes

salt and pepper

okay, the only thing i know for sure about this is that the avocados have to be all kinds of ripe.  otherwise you will have little cubes of them, instead of it being mushy and mixing with everything else.  eh.  i use a little melon baller type of thing to get all the avocado out, and then use a hand mixer to mush it up.  then i chop everything else and mix it in with a spoon.  

now, i really hate to add a lot of salt to anything, but let me tell you, this will be gross if you don't add enough salt, so try not to be shy, just keep tasting it, cause you don't want it sickly salty either.  lots of pepper, too.  

i hope you enjoy these, cause we will be tonight!