It is no secret that I looooove guac. It was one of my major cravings as soon as I got home from Italy. I make it at least once a week, and I’m not embarrassed to oh-so-subtly eat every last bit out of the bowl. Usually I reserve this sort of behavior for when I’m alone or just with my boyfriend, who, if he is disgusted by this habit of mine, is kind enough to love me for who I am.
And who I am is someone who can’t get enough guac.
I’ve often enjoyed trying out different ingredients in my guac. The perennial favorite is mango, though I’ve also made goat cheese guac (weird at first but then addictive), chipotle guac, tomatillo salsa + avocado as a sort of ersatz-guac (when I’m feeling really lazy) and of course, batch after batch of regular plain guac.
(Man, if I had a bowl of guac for every time I said guac in this post…)
As a local/seasonal riff on my guac, I thought, oh my god, why have I never thought of peaches + guac?
And so, my new favorite guac was born. The sweetness of the peaches plays off the heat of the jalapeno and the sharpness of the lime. The tender juiciness of the fruit is balanced by the creaminess of the avocado. I think 1 avocado:1/2 peach is a good ratio; I trust you know what to do with the other half of the peach.
And the (not-quite-empty) bowl.
Peach GuacamoleA ripe peach makes all the difference here; don’t try this in February, please. If you can’t stand the heat, you can cut down or eliminate the jalapeno, but it’s a nice foil to the sweet. I bet this would also be excellent with a smoky chipotle instead of the standard jalapeno!
- 1 avocado
- 1/2 peach, peeled, pitted, and cubed
- juice of 1/2 lime
- 1 clove garlic, minced into a paste
- 2-3 tbsp cilantro, minced
- 1 small (2-inch) jalapeno, minced
- In a small bowl, combine everything except peaches. Mash well with a fork to desired texture. Stir in peaches, serve immediately.