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With the higher temperatures and longer days, make sure your garden is throughly hydrated. It's best to water in the morning when it's cooler and to do a deep watering a couple times a week vs. a little sprinkle every day.

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Welcome to Gardens to Tables Recipes Soups and Salads Las Ventanas al Paraiso's Fresh Guacamole
Las Ventanas al Paraiso's Fresh Guacamole Print E-mail
Written by Chef Fabrice Guisset   
Choose avocados carefully: touch the top end to determine ripeness, rather than squeezing the mid-section. Haas avocado preferred.

Las Ventanas guacamoleIngredients:
6 large Haas avocados
1 red onion
1 Roma tomato
1 bunch of cilantro
1 Serano chili
1 Jalapeño chili
1 oz. limejuice
Salt to taste

Mince the onion and chili (cut chili end off, cut in half, carefully remove seeds). De-seed and chop the Roma tomato.
Using a sharp knife, cut the avocado away from the pit. Quickly insert knife into pit, twist slightly to remove. Use a flat spoon to scrape avocado away from skin. Using a pairing knife, cut the avocado into cubes.
Combine the ingredients in a large bowl; season with salt and hand-squeezed lime juice.  
Serve with tortilla chips.
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