Peach Mango Guacamole

Have you ever had the peach-mango salsa that Costo sells? That stuff is seriously good. So when I was making guacamole, I decided that if mangoes and peaches are good in salsa, they’d probably be good in guacamole too.  The power of deductive reasoning. 

This guacamole turned out to be delicious.   And I know I say that about everything I post but what you don’t know is that I only post the good stuff.  There are tons of things I make which fail and then I simply leave them off the blog. It’s like it never happened that way. It is good for my self-esteem.

But really, this guac is unordinary and slightly sweet and just really good.

Disfruta!  (That means enjoy in Spanish. You know, sticking with the theme here.)

Peach Mango Guacamole

• 2 ripe avocados (should be buttery soft) 
• 1 medium tomato, chopped (I like to use Roma tomatoes) 
• ½ large, ripe mango 
• 1/3 cup chopped red onion 
• 1 small jalapeno, seeded and chopped 
• 2 TBS peach preserves (apricot preserves works as well) 
• 1 teaspoon salt (or more to taste) 
• juice of 1 lime

Cut the avocados in half, remove the pit, and strip away the skin. Place the avocado meat in a large bowl along with the diced tomato, cut up mango, red onion, jalapeno, peach preserves, salt, and lime juice. With a fork, smash until desired consistency is reached.  Grab a handful of tortilla chips and dive in.