Guacamole Salsa

I think that this salsa is served at almost every taqueria (taco stand) in Mexico, north, south, east and west. It gives you the great taste of guacamole but it is really inexpensive to make..... easy too. As a matter of fact it is probably the easiest to make of all salsas and goes well with virtually everything. This should be a thin, pourable salsa - about as thick as a good, hearty split pea soup. Mild, medium or hot, you decide.

MILD

This one is so easy you don't need an ingredient list. Just take a ripe avocado and put it in a blender (after you peel it and take the pit out) and add water slowly 'til you have the right consistancy. Taste it and maybe add a little salt.

MEDIUM

Just the same as above but add a jalapeno or serrano chile to the blender.

HOT

The same as above but add more chiles.

A LITTLE FANCIER

1. Add a half an onion, a clove or two of garlic and some cilantro to the blender.

2. Add the above plus a couple of raw tomatillos (husked and washed).

MY FAVORITE

Take a half dozen tomatillos, a couple of whole jalapenos, half an onion and a couple of cloves of garlic --- put them in a small lidded pan with a little water. Let them cook slowly until the chiles and tomatillos have turned from a bright green to an olive drab. Let them cool and put them in the blender (save the liquid) with a ripe avocado or two. You want this salsa to be pourable so if it's too thick - thin it with the water you cooked the chiles in. This salsa is great on enchiladas - as a matter of fact it is always served over Enchiladas Suizas and the enchiladas that are served with 'Carne Asada ala Tampiqueno'