Salsa and Guac, what more do we need?

It is winter and our season is in full swing!  All of our rooms are booked and we are loving it!   Never mind the fact that our maid has bailed on us.  This is a temporary but unavoidable situation, but it means that Kevin and I are doing double duty making sure our guests are well taken care of and everything that needs doing actually gets done.  A bit of a stretch some days, but we are doing a rather good job of keeping on top of things.

As we run around cleaning, fixing and tidying, our Fitbits have never been happier, logging each and every step we take.   So, from a fitness standpoint, our missing maid is a very positive thing.

I have to admit, that with all the added activity, we REALLY look forward to the end of the day, when we take a breather and join our guests on our rooftop patio.

Here, we can catch up on every ones day have a beer and enjoy one another's company while we wait for sunset.  It truly is the best part of our day.  

All good conversation seems to be made better with something to snack on, which is why our rooftop evenings always include salsa or guacamole.

I am sure most, if not all of you already have your own versions, but, incase you don't,  I will share mine with you.    So, if you can't get to our rooftop tonight, we hope that this will help warm up your winter's evening.

Pico de Gallo

4 medium size Roma tomatoes, cut into 1/8 inch dice.  

1 small white onion, minced

1 clove of garlic, mashed with 1/4 tsp salt

1 small jalepeno, minced

1/2 small bunch of cilantro, leaves and tender stems only, finely chopped

Juice from 2 - 3 small limes

Salt to taste.

Mix all ingredients well in bowl, adjusting lime juice and salt to taste.  Serve with corn or tortilla chips for dipping.  

Guacamole

2 medium avocados, choose nice ripe ones for this

1 medium Roma tomato, cut into 1/8 inch dic

1 clove of garlic, minced

1/2 medium white onion, finely chopped

1/2 medium jalepeno, minced (optional)

2 - 4 small limes, juice only

Salt and freshly ground pepper to taste

Remove pits from avocados and scoop flesh into large bowl.  Add tomato, garlic, onion and jalepeno if using.  Roughly mash avocado while mixing ingredients together.  You don't want a smooth paste here, you want some chunks of avocado as well.  Squeeze in lime juice and 1/2 teaspoon of salt and a few turns of freshly ground pepper.  Mix and adjust seasonings to suit your tastes.  Serve with corn or tortilla chips for dipping.  

"Homemade" Tortilla Chips

8 day old corn tortillas 

Oil for deep frying

Pour 1" of oil into large heavy bottomed pot, and heat over medium high heat until oil reaches 350F.  Or, use a deep fryer according to manufacturers instructions.  Either way, get your oil to 350F.  

Meanwhile, stack tortillas and cut the stack into 8 wedges (pizza style).  Fry in hot oil a few at a time, turning as needed with tongs or slotted spoon until lightly browned.  About 1 minute.  Drain on paper towels and sprinkle lightly with salt  if desired.