Henny Penny Farmette

Leathery skin, large seed, and creamy fruit characterizes a ripe avocado

What better way to enjoy Cinco de Mayo (Mexico’s victory over the French in 1862) than with a yummy guacamole, made with fresh ingredients from your garden or farmers market, piled onto your favorite organic chips?

Here’s my recipe for guacamole using onions I planted in February (that nowhave large bulbs), garlic from last year’s crop, and the freshest organic tomato and avocados I could find.

Ingredients:

1 medium red onion
1-2 cloves of garlic
1 ripe tomato
2 large ripe avocados
1-2 Tablespoons fresh cilantro leaves
1/2 teaspoon Kosher or coarse salt
1/4 teaspoon ground cumin
1/8 teaspoon cumin seeds
1 teaspoons garlic powder
juice of one lemon
freshly ground, cracked black pepper to taste
*add serano chilies, seeded, washed, and chopped for heat, if you like

Directions:

Finely chop the onion and garlic and set aside.
Wash and coarsely chop the tomato.
Peel and remove each seed from the avocados and cut the flesh into cubes.
Wash the cilantro leaves and tender stems and finely chop.

In a medium-size bowl, combine the onion, garlic, tomato, avocado, cilantro, and spices.
Add the lemon juice and gently mix and mash, but don’t overdo as it the consistency should be a little chunky.
Add pepper.
Taste and correct seasoning, if necessary.
If you are using hot chili peppers, add small portions at a time to the guacamole, checking the heat by tasting.

This guacamole  tastes wonderful on homemade taco chips or organic blue corn tortilla chips.