Peach And Bacon Guacamole

Ingredients:

2 peaches (peeled and diced)
2 tbsps lime juice (divided)
1/4 purple onion (small, finely diced)
2 jalapeno chilies (depending on how hot you want it, seeded and stemmed, diced)
1/4 cup chopped cilantro
4 slices cooked bacon (diced)
2 avocado (peeled and pitted)
salt

Method:

Toss the peaches with 1 tablespoon of lime juice and then stir in the onion, jalapeños, cilantro, and bacon. In a separate bowl, mash the avocados with a fork or spoon until creamy, and stir in the remaining lime juice. Gently fold in the peach and bacon mixture into the mashed avocado, stirring lightly to combine. Add salt to taste.

It’s best served immediately, though if you want to make the guacamole ahead, to prevent discoloration here’s what you can do: Scoop the guacamole into a food-storage container, then take a piece of plastic cling wrap and place it directly on top of the guacamole, pressing into the surface of the guacamole until it’s completely covered. This prevents air from getting into the guacamole and causing it to oxidize and turn brown. Place the lid on the container, then refrigerate until ready to serve. I’ve found I can keep it this way for 1 to 2 days.

Yield: 4-6 servings

To peel peaches: Fill a medium pot with water and bring to a boil. Cut a small “X” on the top and bottom axes of each peach. Add them to the pot of boiling water and let them cook for 30 seconds. Using tongs or a long spoon, remove peaches, rinse immediately with cold water and then peel off the skin by gently rubbing the peach. Remove the pit and then dice.