I know. Cinco de Mayo is over. It’s not that I don’t want to let go (oh, margaritas, how I miss you so). Really. These two Mexican salsas are delicious all year ’round. And, in my house, guacamole is pretty much the only way to get Isaac to eat super nutritious avocado. 

So, enjoy. And forget the press about swine flu: Viva la Mexico! (How do you make that snazzy upside down exclamation point?) 

Guacamole

(can be adapted for kids 10+ mos)

1 ripe, organic avocado, pitted and peeled

1/2 organic tomato

1/4 c loosely packed organic cilantro, finely chopped

1/4 organic red onion, finely chopped (skip for kids under 12 mos)

fresh juice of 1/2 organic lime (skip for kids under 12 mos)

1 organic jalapeno, finely minced w/ or w/o seeds, optional (skip for kids under 12 mos)

salt & pepper

1. Mash avocado flesh with a fork. I like my guac a little chunky, so I don’t worry about making it too smooth.

2. Gently squeeze tomato to get rid of some juice and most of the seeds (dry and save the seeds for a planting project!). Dice. Add to avocado along with cilantro. This mixture is not yet guacamole, but it is yummy. If you’d like to share with a 10- or 11-month-old, stop here and set her portion aside. 

3. Continue by mixing in onion, lime juice, and jalapeno. Salt and pepper older kid and adult portions. 

Note: Making guacamole is not an exact science. You can adjust measurements depending on your personal taste. For example, we love cilantro in my house, so I use quite a bit in this recipe. If you’re not a big fan, use less or (gasp) omit all together. I also like very citrusy guac, hence the amount of lime juice used here. This, too, can be reduced. And, if you like super creamy guacamole, try mixing in a little sour cream or plain yogurt (yogurt is an especially nice addition to the 10+ mos version). 

Salsa Verde

(can be adapted for kids 12+ mos)

5 fresh, organic tomatillos, husked & washed

fresh juice of 1 organic lime

1 c loosely packed organic cilantro (not chopped!)

1/2 c organic onion, roughly chopped

1 clove organic garlic

1 organic jalapeno, finely minced w/ or w/o seeds, optional (skip for kids under 12 mos)

salt

1. Place tomatillos in a small pot and cover with cold water. Place over medium heat and boil tomatillos until they are very soft. Be sure to remove them from water before their skin breaks.

2. Put cooked tomatillos, lime juice, cilantro, onion, garlic, and jalapeno in a food processor. Puree until you achieve desired consistency. Homestyle, traditionally made in a molcajete, has some texture. I like this salsa smooth.