Let's do something a little rad - let's make peach guacamole!
When you think of guacamole, you think of creamy avocado, spicy jalapenos, tangy onion and garlic, herbaceous cilantro, and bright lime juice.
We deliver all of those things, but to a whole new level when we add some sun-kissed sweet peaches to the mix!
How to make peach guacamole
- Avocado: Clearly the star of the dish is creamy, fatty, and rich avocados!
- But, we don’t just love them as the main act in guacamole, they also top our tacos, play well with our Firecracker Shrimp Lettuce Cups, add body to our smoothies, give a little soupçon of delicious mystery to our Avocado Chocolate Donuts, and round out our favorite soups, meat and or veggie chilis.
- Is there anything avocado can’t do?
- Jalapenos: We really love using jalapenos in guacamole because when they’re freshly picked, they have a good heat but also citrus undertones – which of course plays perfectly in our peach guacamole!
- Make sure to grab jalapenos with smooth skin and no striations if possible.
- The white lines on jalapenos mean that they’ve been on the plant for a while, and are older which loosely translates to “hotter.”
- And depending on who you’re serving the guacamole to, you may not want them running around the party desperately searching for a glass of milk to tamp down the burning in their mouth!
- Red Onions: We really love the moderately spicy flavor that red onions bring to dishes, especially Mexican recipes.
- Also, there’s something to be said for the beautiful contrast of the pinkish hue that contrasts so beautifully against all the green ingredients!
- But, of course using yellow or white onions, (or even sliced scallions or chives!), will all get the job done in guacamole.
- Cilantro: This herb is different than its oft-replaced-in-a-pinch cousin parsley.
- The leaves of cilantro are more delicate, and they’re more floral than parsley.
- There’s also one big difference between the two, if you have garden fresh cilantro, the stems are edible! Not only are they edible, they also are chock-a-block loaded with intense cilantro flavor – so you really get your bang for your buck by growing it yourself if at all possible.
- So, if you have really fresh cilantro from the back yard, feel free to add some stems into the mix of the half cup we call for in this guacamole recipe.
- Peaches: We really love white flesh peaches for their juicy interior and sweetness.
- But, we’ve never been known to knock an eastern peach, or even Saturn peaches!
- Our recommendation is what ever type of peach brings you joy for snacking or serving on ice cream, will be perfect in this peach guacamole!
- A cutting board and chef's knife.
- A large bowl.
- A fork or potato masher for the avocado.
- A microplane to zest the limes.
- A big spoon to stir everything together.
- Chop and prep all of the guacamole ingredients.
- Place the avocados in a large glass bowl and mash with the back of a fork.
- Stir in the jalapeno, red onion, cilantro, garlic, lime zest and juice, salt and black pepper until combined.
- Cover and refrigerate at least 30 minutes. Stir, then taste and adjust seasoning, if necessary.
- Top with diced peaches and serve immediately with tortilla chips.
- So now that we have that out of the way, I have a few guacamole tips for you. I fully realize it can be a bit finicky because the top can turn brown from oxygenation.
- And sometimes you want to make it ahead of time and store it in the fridge for a party, or save a bit for tomorrow to go with your leftover tacos.
- No one wants brown guacamole, so I feel you.
- I also understand that sometimes you make guacamole and want to eat the entire thing right away because it's so amazing and delicious and you can't hold back.
Make the BEST guacamole:
- Trick #1: There are a million tricks in the book, but my favorite trick to keep guacamole from browning is to store it in a glass bowl in the refrigerator with just a thin layer of water on top (with a lid on).
- When you're ready to eat/serve it, pour the water off, give it a stir, and voila!
- Brown-less guacamole.
- Trick #2: Even though it's hard to resist eating it all right away, I suggest whipping up a batch of guacamole and letting it sit for a good 30 minutes in the fridge before devouring (be sure to follow step 1 to keep it from browning).
- The reason why? Avocados are high in fat and it takes them some time to take on the flavors you combine it with. This includes the jalapeno, the salt, and the lime.
- If you take a big bite when you first stir it all together, it may taste like it doesn't have any spice/heat and like it needs more salt and lime juice.
- And that may be the case, but as it sits, it will get spicier, saltier and limier (is that a word)?
- So let it all hang out, then give it a try again. You can always adjust the the flavorings and seasonings if necessary.
- Trick #3: You can never have too much cilantro, in my book.
Now tell me - what do you put in your guacamole?! And will you pretty please try it with fresh peaches?! K thanks.
Scrumptious appetizer recipes:
- Dill Veggie Dip
- Tomato Jalapeno Salsa
- Mango Cucumber Salsa
- Chili Hummus
- Prosciutto Peach Bites
- Strawberry Basil Bruschetta
- Texas (Cowboy) Caviar
Classic, super flavorful guacamole with fresh, juicy peaches on top.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins + 30 mins refrigeration
- Yield: Serves 8-10 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
- 5 medium ripe avocados, peeled and pitted
- ½ medium jalapeno, peeled and finely minced
- ¼ medium red onion, peeled and finely minced
- ½ cup fresh cilantro leaves, chopped
- 2 cloves garlic, peeled and minced
- Zest and juice of 2 medium limes
- 1 ½ teaspoons coarse salt
- ½ teaspoon ground black pepper
- 2 medium peaches, diced
- Tortilla chips, for serving
- Place the avocados in a large glass bowl and mash with the back of a fork. Stir in the jalapeno, red onion, cilantro, garlic, lime zest and juice, salt and black pepper until combined. Cover and refrigerate at least 30 minutes. Stir, then taste and adjust seasoning, if necessary.
- Top with diced peaches and serve immediately with tortilla chips.
Storage Tip: If you’re making the guacamole ahead of time, pour a thin layer of water on top of the guacamole, cover and refrigerate. When you’re ready to serve, pour off the water and stir before placing the peaches on top. This helps avoid the oxygenation (browning) of the avocados.
- Serving Size: ⅛ of recipe
- Calories: 161
- Sugar: 3g
- Sodium: 371mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 7g
- Protein: 2g
- Cholesterol: 0mg
Keywords: fresh, dip, summer, easy, homemade, from scratch, perfect, best
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