Peach & Chipotle Guacamole

This is not a traditional guacamole. What it is, though, is quite delicious and addictive. The peach lends sweetness and acidity to the rich avocado, and the smoky chipotle pairs naturally. If you have a molcajete, you can use it here, but I give instructions on how to mash up the guacamole using the back of a fork if you do not own the Mexican version of a mortar and pestle.

Peach & Chipotle Guacamole

Prep Time 10 minutes
This is not a traditional guacamole. What it is, though, is quite delicious and addictive. The peach lends sweetness and acidity to the rich avocado, and the smoky chipotle pairs naturally. If you have a molcajete, you can use it here, but I give instructions on how to mash up the guacamole using the back of a fork if you do not own the Mexican version of a mortar and pestle.
5 from 1 vote
Course Appetizer
Servings 6

Ingredients
 

  • 2 medium avocados, halved, pitted and cubed
  • 1 large ripe peach, pitted and diced
  • 1 chipotle chili, from a can of chipotle chilis in adobo
  • 1 tsp adobo sauce taken from the can of chipotle chilis
  • ½ small white onion, chopped
  • ¼ cup cilantro, chopped
  • ¾ teaspoon kosher salt

Instructions
 

  • Place the chopped white onion and the salt in a medium bowl and using the back of a fork, crush it to release some of its juices. This should take 1-2 minutes.
  • Dice the peach and add half of it to the onion, similarly mashing with the fork until slightly broken down.
  • Remove the seeds from the chipotle and finely chop the chili. Stir this into the mixture, along with 1 teaspoon of the sauce from the can of chilis.
  • Next add one avocado, mashing again with the fork. Stir to combine, then add the remaining avocado and the remaining peach, stirring it in gently so it remains slightly chunky. Taste for seasoning and add more salt if necessary, Sprinkle on the cilantro and serve with chips.

Notes

  • The guacamole can be made 1-2 hours ahead if desired, and refrigerated, covered with plastic wrap. Press the plastic wrap directly onto the surface to prevent the avocado from turning brown. Sprinkle the cilantro on only when ready to serve.
  • To make this more of a salsa to serve with tacos, squeeze the juice from 1 lime into the guacamole. This will thin it slightly to make it more of a topping rather than a guacamole. The addition of diced cucumber (about a half cup) would also be nice if using as a salsa for tacos.
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