Peachy Jalapeno Guacamole Recipe

Prepare avocados

Cut the avocados in half, remove pits, and scoop flesh into a medium bowl. Use a fork to roughly mash—leave some small chunks for texture.

Add lime juice immediately and stir to combine. This prevents browning and brightens flavor.

Stir in kosher salt, ground cumin, and black pepper. Mix thoroughly so the cumin is evenly distributed.

Prepare peach

Peel the peach (use a small paring knife or blanch for 20–30 seconds then shock in ice water if skin is stubborn). Remove the pit and dice the peach into 1/4-inch cubes. Gently fold half of the diced peach into the mashed avocado, reserving the rest for garnish.

Prepare jalapeño and aromatics

Remove the jalapeño stem, halve lengthwise, and scrape out seeds if you prefer milder heat. Finely dice the jalapeño (about 1-2 teaspoons). Finely chop the red onion so it measures about 1/4 cup. Halve and quarter the cherry tomatoes, then chop coarsely. Add the diced jalapeño, chopped red onion, cherry tomatoes, and chopped cilantro to the avocado-peach mixture and fold gently to combine.

Taste and adjust seasoning: add more salt, a squeeze of lime, or more cumin if you want a deeper earthy note. Drizzle the olive oil over the top and gently fold once to incorporate.

Spoon guacamole into a serving bowl. Top with the reserved diced peach and a few whole cilantro leaves for presentation. Serve immediately with lime wedges and tortilla chips.