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| Western Slope Peaches by ET Charles |
It’s late summer and fresh peaches have arrived.
1 large avocado
2 Western Slope peaches
1 Hatch chile – medium heat
Directions: Wash chile. Pat dry. Roast on stove top, rotating until skin is blackened. Place on cutting board and cover with a bowl for five minutes. Remove bowl. Rinse chile under cool running water and peel off skin. Place chile on cutting board and slice open vertically. Remove seeds and veins and both ends. Dice chile and place in bowl.
Wash and pat dry peaches. Peel. Slice into pieces and place in bowl with diced chile.
Wash and pat avocados dry. Slice open and dice. Place diced avocado in bowl with chile and watermelon. Mash with fork. Avocado will mash; chile will blend with avocado; peaches will remain as chunks. Avocado may also remain as chunks which will make a very pretty yellow and green colored appetizer.
Serve with tortilla chips or spoon on warm corn tortillas and top with cheese.
Yield: 6 servings
Thanks to family and friends for facilitating the transport of peaches across the Continental Divide.
Note: Guacamole variation 8
