Photo by Jennifer Levin
Summer Peach Guacamole (from Gilttaste)
Serves 4-6, with chips
½ small white onion, finely chopped
1 green jalapeno chile, finely chopped
1 teaspoon sea salt, or more to taste
3 ripe Hass avocados, seeded and peeled
2 small ripe peaches
Crush the onion and chiles: Set a small pot of water to boil, and set up an ice water bath. Put the onion and chiles into the bottom of a molcajete, an ordinary mortar, or a bowl. Add the salt and crush to a paste. (If you don’t have a mortar and pestle, it may be easier to do this on a cutting board with the side of a knife.)
Peel the peaches: Put them into boiling water for about 10 seconds, then throw them in the ice water bath. The skins should come right off. Remove the pits and dice.
Mash: Put the avocados and peaches into the mortar with the peaches. Mash, leaving it all quite chunky.
Season: Finish mashing with a fork. Season to taste with the juice of half the lime. Taste. Add more lime juice and salt, if necessary. Serve immediately with tortilla or pita chips.