Peachy Guacamole
This recipe presents a unique twist on traditional guacamole, infusing it with the sweet, juicy flavor of fresh peaches. Combined with creamy avocado, a hint of spice from jalapeños, and the brightness of lime, it creates a refreshing and vibrant dip perfect for any occasion.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Mixing Bowl
- 1 Fork or Potato Masher For mashing avocados
- 1 Citrus Juicer For fresh lime juice
Ingredients
Main
- 2 small peaches peeled and diced see notes for easy peeling
- 2 Tablespoons freshly squeezed lime juice divided
- 2 avocados peeled and pitted
- 1/4 small red onion finely diced
- 2 small jalapeños seeded and diced or leave them if you like it SPICY
- 1/8-1/4 cup chopped cilantro
- 1/4-1/2 teaspoon ground cumin
- 1 clove garlic minced or 1/8 teaspoon garlic powder
- Salt to taste
Instructions
- Prepare peaches: peel and dice the two small peaches. Immediately toss them with 1 tablespoon of the freshly squeezed lime juice to prevent browning.
- Prepare aromatics: finely dice the 1/4 small red onion. Seed and dice the two small jalapeños, adjusting to your preferred spice level. Chop the cilantro and mince the garlic clove.
- In a large mixing bowl, scoop out the flesh of the two peeled and pitted avocados.
- Using a fork or potato masher, mash the avocados to your desired consistency, whether chunky or smooth.
- Add the diced peaches (with lime juice), red onion, jalapeños, chopped cilantro, minced garlic, and ground cumin to the mashed avocado.
- Pour in the remaining 1 tablespoon of fresh lime juice.
- Mix all ingredients thoroughly until well combined, ensuring an even distribution of flavors.
- Season the guacamole generously with salt to taste, adjusting as needed until the flavors pop.
- For optimal flavor, cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the guacamole to minimize air exposure, and refrigerate for at least 15-30 minutes, allowing the flavors to meld.
- Serve chilled with tortilla chips, as a topping for tacos, or as a vibrant side dish.
Notes
1. For easy peach peeling, blanch them in boiling water for 30 seconds, then immediately transfer to an ice bath. The skin should slip off easily. Alternatively, freeze peaches for 10-15 minutes, then peel. 2. Ensure avocados are perfectly ripe—soft but not mushy—for the best texture. 3. The lime juice is crucial, not just for flavor, but also to prevent browning of both the peaches and avocados. 4. Adjust jalapeño quantity to your heat preference; for less spice, remove all seeds and membranes. 5. Allowing the guacamole to rest for 15-30 minutes before serving lets the flavors meld beautifully. Always cover tightly with plastic wrap directly touching the surface to prevent oxidation if storing.