Guacamole is the quintessential party appetizer, and I’ve got a delicious version for your next fiesta. With only a handful of ingredients, you can be munching on homemade guac within 5 or 10 minutes.
First, a little backstory. 15 years ago I did a cooking immersion in Oaxaca, Mexico. We focused on traditional recipes and methods of preparation, including dishes like moles which can quite literally take all day long. Don’t get me wrong- I love a traditional mole- but one of my favorite things that I picked up was also the most simple to make… a classic version of guacamole with only 5 ingredients (onion, serrano chilis, tomato, avocado, cilantro). Whenever I make this for friends and family, it always amazes people how just a few, simple ingredients can create something so luscious.
The chef-instructor who taught us the classic version has written several cookbooks. In one he dedicates an entire chapter to guacamole. Believe it or not, in there are recipes with everything from pineapple to blue cheese! While I love the classic version that I make, he inspired us to do riffs on the original. Thus, my version of peach-chipotle guacamole.
You will love this sweet and spicy take, using in-season Florida peaches. Now is the time. Florida has a short stint for fresh peaches (just until May), so get your hands on some and make this dish asap!
Serve with chips for an appetizer, or as I mention in my Chef’s Notes below, you can squeeze lime juice in it and add some chopped cucumber to make it more of a salsa, which is amazing on tacos. Just make sure to taste, and adjust the seasoning (salt) if adding more ingredients to the mix. If you like a little more heat, add another half to full chipotle pepper, but be warned that if you use the seeds, you could end up with a very spicy guacamole!
Also, and maybe the most important note when making guacamole, through my studies I learned the importance of white onion in Mexican cooking. Always white onion – not red. ¡ Muy importante !
Peach & Chipotle Guacamole
- 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
- Place the chopped white onion and the salt in a medium bowl and using the back of a spoon, 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 spoon until slightly broken down.
- Remove the seeds from the chipotle and finely chop. 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 spoon. 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.
Tips & Tricks
- 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.