Granite - I'm a Botanist. I'm pretty sure that is NOT cilantro that is hot. You must have mistaken some other plant for it. And be very careful because there are extremely toxic plants in the family (Parsley Family/ Apiaciae). You are probably eating a mustard family plant like a cress or mustard (from mustard seed that you also composted?). I also keep sprouting seeds with my spices - so it could be another plant from that family like radish, if you also keep some of those seeds around. See if when it flowers it forms an umbel (like an umbrella) with the flowers in the ends of the 'spokes'. If so it's in the parsley family - but then photograph it and post it. If it does not flower (from a Spring sprout) - it's not cilantro either, as cilantro bolts very easily. Also - The cilantro I buy is often without nearly any flavor. When I grow it, it has lots. Some people think it's soapy - but in reality it's not soap, but the fragrances that are often put in dish soap, especially a popular one that is green. I can't stand scented dish soap so use unscented (though it slightly smells of the citrus oils they use as grease cutters). I don't think cilantro is soap-like myself, though it is very understandable. Cilantro also tastes very differently once it starts to produce flowers. It's often referred to as smelling of fleas - though human fleas are not at all common anymore so I have no idea (human fleas are a different species than the common cat or dog flea)! I still like it then, but it's not like the plant before that stage - and that may be more soap-like to some. Then the green seeds have another aroma, which then changes onces they are dry. So it's quite a unique plant. I did not like it at all when I grew it in our family garden when I was about 16 (years and years ago). Now I love it.

Thank you, Carol and Ken, for your tactful answers without being judgemental. I realized that the results no matter how you would do this, would not be as desirable as fresh, but I just wanted to see if anyone had come up with some solution for when avocados are out of season. Let face it, if people had not been curious and asked questions, a lot of the things we enjoy today would not be in existence. Yes, I have also eaten a lot of fresh guacamole and agree that some things are just meant to be enjoyed "in the moment" - when that is possible, however, practicality points out that unless you are wealthy and can follow the sun or high prices at the markets, that's not always possible. I do not deprive myself throughout the year of the items I enjoy because I can't go out into the 2 feet of snow and pick ripe strawberries, or the sun-warmed heirloom tomatoes I also grow every year or the beautiful corn that tastes so good or many of the other items I grow. Mostly, I can them or freeze them or dry them so I can enjoy the products of my labors throughout the year and, if I do say so myself, they taste pretty good to me. Lastly, take into consideration that some people are on fixed incomes like the monthly diabled Vietnam Veteran's pension we live on - and we are both veterans. You budget more strenuously and can't always pay the higher prices demanded for all the produce you haven't put up and that is out of season. Also, when given a chance to acquire a large amount of an enjoyed item, in this case avocados, you take the opportunity. Again, thank you Carol and Ken. I always appreciate your input and your wisdom.

What a great package! Not only the tools and the food, but some (ahem) appropriate music to enjoy as well! I've never heard of chile Japones or Puya -- what are they like? I haven't heard of horchata, either, but it sounds very Middle Eastern -- perhaps a transplant via Spain? Hope you enjoy the package, blueiris -- if you can't beat the heat -- overwhelm it!

Here's one I have in my "to try" files. Fajitas Recipe courtesy Tyler Florence From reviews: very tasty, excellent marinade, use skirt steak first if u can, cook a little longer. Marinade (Mojo): 1 orange, juiced 2 limes, juiced 4 tablespoons olive oil 2 garlic cloves, roughly chopped 3 chipolte chiles, in adobo sauce 3 tablespoon roughly chopped fresh cilantro leaves 1 teaspoon ground cumin 1 teaspoon salt 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces Salt and pepper 2 red bell peppers, thinly sliced 1 large onion, thinly sliced Lime juice, olive oil, optional 12 flour tortillas, warm Guacamole, recipe follows Good quality store bought salsa In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef. Preheat a ridged grill pan on high heat. Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches. Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp. While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas. You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable. Thinly slice the steak against the grain on a diagonal. To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling. May also be served with sour cream and shredded cheese. Guacamole: 5 ripe Hass avocados 3 to 4 limes, juiced 1/2 small onion, chopped 1 small garlic clove, minced 1 serrano chile, chopped 1 big handful fresh cilantro leaves, roughly chopped Kosher salt and freshly ground black pepper Drizzle olive oil Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together. Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.