Peachy Guacamole

You know how I mentioned in my last post that it's peach season here in Texas and that I bought around 10 lbs at the farmer's market?  Well... it might be peach madness around here for the next few weeks and I'm kind of not sorry about it. 

It seems like the majority of my thoughts lately are occupied with ways I can incorporate peaches into things.  I've already been eating one every morning atop my granola and have made a batch of peach jam for my shop.  Last weekend I was thinking about how good it is when you add fresh fruit to guacamole, and then a lightbulb went off and peachy guacamole was born. 

Maybe guacamole purists will scoff at this idea, but it was pretty dang good and it made me wish I had more once I had finished it off.  I ate some of it with some homemade baked tortilla chips, and the rest went on some leftover squash tacos I made from Kelsey's recipe over at happyolks.  I'm pretty convinced you could put this guacamole on anything and it would taste amazing.  So, seek out some local peaches and get to it!

Peachy Guacamole
notes: I would suggest making this right before you want to serve or eat it since avocados can turn brown rather quickly.  You probably won't have to worry about leftovers because it will be hard not to finish it once you taste it! 

2 small avocaods
1/2 of a small red onion, diced small
1 tbsp fresh cilantro, minced
1 small peach, diced
squeeze of fresh lemon juice
pinch of sea salt

Dice the flesh from the 2 avocados and add it to a small mixing bowl.  Gently mash the avocado (I like mine a tad chunky) until it's the consistency you want it.  Add a squeeze or two of fresh lemon juice, and then the red onion, cilantro, peach, and a small pinch of sea salt.  Toss everything together and then taste for seasoning.  This will make around 1 cup of guacamole and should be served or eaten immediately.  Enjoy!

If you would like to enjoy the guacamole with homemade baked tortilla chips like I did, simply take any tortilla of you liking, rub a bit of olive oil over both sides, sprinkle with sea salt, and bake in the oven at 300 degrees for 10 to 15 minutes until lightly golden and crisp.  When you bake them, make sure they don't overlap or they won't crisp up completely.