Smoked Paprika Guacamole with Caramelized Nectarines

It’s supposed to be Macaron Monday here on Das blog. However Cinco de Mayo is upon us in one day. That’s una dia or einem einzigen Tag people. I wanted to do something  little different as a homage to one of my favorite places I’ve lived, Mexico. 

Plus we’re having an amazing run on Hass avocados here in the NYC area just in time for this holiday. They are large and packed with flavor. At 70 – 99 cents cents  per globe, I am buying 10 at a time to throw in smoothies or salads or just to eat right out of the shell for breakfast.

I used some from my last haul to make a batch of guacamole for a dinner party this past weekend. It was my standard recipe, no measuring, just throwing in mostly traditional ingredients and it was fab.

With so many avocados left and I was definitely down for another round of guac making so why not try to create a new favorite? I toyed with using one bundle of precious ramps I was able to score at the Farmers market to create something garlicky but sweet won out. Nectarines were purchased and caramelized and somehow smoked paprika became their co-star.

I love when I can actually harness some of the loco flavor combinations running around my brain and come up with a recipe.  I kid you not. This may be the best thing I ever ate on a chip.

The guac tastes sweet, spicy, smoky and cool all at once. Wowza. A fiesta in my mouth.  I can’t wait to try this with fresh peaches when they come in season. Persimmons as well.

Mucho bueno y Feliz Cinco de Mayo!

Ingredients:

• 1 tablespoon unsalted butter
• 3 ripe nectarines, pitted, peeled and cut into small pieces
• 2 tablespoons raw brown sugar
• 4 ripe avocados
• 1 tablespoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 medium sized red onion chopped into small pieces
• 1 medium sized yellow tomato or 1/2 cup yellow small tomatoes, chopped into small pieces
• Freshly Squeezed lime juice to taste

Directions:

• Lightly salt the nectarine pieces.
• Heat the butter in a small frying pan. When the butter melts add the nectarine pieces and sauté until the nectarines are coated.
• Sprinkle the raw brown sugar over the nectarine pieces and sauté until they start to turn golden brown.
• Remove from heat and set aside to cool.
• Cut the avocados in half, discard the pits and scoop the flesh out into a bowl.
• Sprinkle with smoked paprika, chili powder, salt and pepper. Use a fork to roughly mash the avocado.
• Add the cooled caramelized nectarines, onion and yellow tomato pieces and mix in.
• Squeeze a bit of fresh lime juice over the top and mix once more.
• Taste and season with additional salt and pepper and/or more chili pepper if you like a bit more heat.
• Garnish with a sprinkling of smoked paprika, peach and tomato pieces.
• Serve immediately with tortilla chips