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WHAT YOU'LL NEED:
3 ripe tomatoes, chopped;
1/2 cup chopped onion;
1/2 cup fresh cilantro, chopped;
4 to 6 chiles verdes (chile serrano), finely chopped;
2 teaspoons salt;
2 teaspoons lemon juice.
Mix well all ingredients in a serving dish, or salsera. Add a little bit of water if needed. Salt to taste. You can, of course, make your salsa as hot as you want, by adjusting the amount of chile serrano you use.
WHAT TO DO:
At the beginning of your fiesta, you can arrange a table with serving plates offering avocado cut into slices, sliced white fresh cheese (what we call queso fresco or panela in Jalisco), tortillas kept warm in a tortillero, and the salsa; small individual dishes and napkins. Let your guests prepare their own tacos.
Remember that exposed avocado turns black in a short period. So cut it just before serving. To prolong its good looks, keep it in close contact with its seed. Sprinkling it with lemon juice helps.
After botanas and a couple of shots of tequila, we are ready to undertake more serious enterprises. Let the main course be served:
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