Reprise of an old favorite: part two, the guacamole

You can hardly call this guacamole since there is so little avocado in it but that's what they call it at Cielito Lindo's. You can call it damn delicioso and put it on anything, well maybe not dessert.

Let's get this finished. I had so many pix for the first installment and my camera decided to be uncooperative for the second so we are gonna proceed photoless.

Take the approximately 3 cups of the Salsa Verde you made from the previous post and add one half a medium sized ripe avocado. Yes, that is correct, one half, 1/2, or medio; however you say it–it's just a tiny bit of the whole sauce.

Liquefy in the blender until smooth and bring to a simmer in a small sauce pan. Simmer for about five minutes. This cooks out the "raw" taste of the avocado. Not a bad taste but somehow different once you cook it.

Now thin with a bit of what's called in the restaurant biz, "profit". That would be water to us folks. This sauce is very thin, like a heavy tomato juice. Adjust the salt and let this cool; refrigerate and serve cold over the taquitos. It is also good on tacos and I love it mixed in with frijoles.

I hope this helps the readers who can't make it to downtown Los Angeles for their taquito fix and maybe spur someone else to try this classic Olvera Street favorite.

A side dish for snacking

While cruising around other food blogs I noticed a lot of snacks to be made for the Super Bowl. Some go all out with unbelievable food and presentation. Won't be doing that this year but we are not shy of snacks. I did come upon some ideas however. And one thing that kept popping into my mind was Pico de gallo Nothing like a good mexican condiment to go with your beverage of choice, such as maybe your favorite beer.

Ingredients
* 6 medium tomatoes diced ~I use the Roma
* 1 medium onion diced
* 1/4 cup fresh cilantro chopped.
* 2 to 4 fresh serrano or jalapeño seeded and minced fine***
*juice of one lime
*Salt to taste

Put all ingredients in a bowl, mix well. Let set a few minutes. You will find a lot of variations on the internet if you google pico de gallo. You can also can use the pico de gallo for cooking and a garnish.

Serve with your favorite tortilla chips and the very best green gold AKA guacamole. My guacamole is simple, peel avocado, mash with a bit of lime juice, serve. An if I am your guest make a lot cause I love guacamole and pico de gallo.

Now I gotta go make some more cause my sweet husband found it and had said condiment for lunch..........whoa is me!!!

***try one fresh pepper first in the pico de gallo in case you find two peppers to warm for your taste. Remember that the ribs inside the pepper is where the heat is as well as the seeds. So do what you will when chopping your peppers. I do not use garlic but some do. This does not stay too long in the fridge a day or so.