Late Summer Guacamole

1. Finely mince up 2 of Olivia's fresh local organic serrano chillies that she picked at 10pm on Saturday night by iphone light.

2. Mash up one clove of fresh garlic from Steve's farm

3. Mince up 1/2 red onion from same farm

4. Chop and mix the above together with some good salt. Squeeze in one or two limes. Add a little olive oil and stir.

5. Core and chop up several almost too ripe red heriloom tomotoes from the Sunday farmer's market. Mix in with the above.

6. Finely chop some cilantro from the Steve's Farm and mix in.

7. Open, Core and Cube several local avocados picked up at FnC. Gently mix in, not mashing.

8. Serve with favorite chips. Ours our 'Have a Corn Chip' made in Laguna Beach.



5.

Tomotillo Salsa

1. Under the broiler, roast about 18 Tomotillos (skins removed and washed) under the broiler until blackened. Turn and blacken other side.

2. While tomotillos, are roasting, pan roast 4 cloves of unpeeled garlic and 2 Serrano chilies on a flat cast iron pan on top of the stove.

Once everything is blackened, pour tomtillos and collected juices, peeled garlic and Serrano chilies into your food processor. Pulse to combine.

(You can vary the above to your tastes, making it hotter).

Pour into a bowl and mix with enough water to make the consistency more spoonable. Just before serving, stir in about 1/3 cup or more of finely diced white onion and about 1/4 cup of chopped cilantro. Add salt and sugar to balance out the tanginess and heat.

Keep in fridge, till ready to use.