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Roasted Hatch Chile Guacamole

Hatch chile season is short be sure you celebrate it with this twist on guacamole with roasted hatch chiles while you can!
Course Easy Appetizer Recipes
Cuisine American
Keyword appetizer, Food, guacamole, hatch chilies, mexican food, new mexican food, Recipe, snack, Vegetarian
Prep Time 40 minutes
Total Time 40 minutes
Servings 4 Servings

Ingredients

Ingredients:

  • 4 hatch chiles
  • 3 large avocados pitted and removed from skin
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Turn on your oven broiler. Place the rack 6 inches from the top.
  • Line a baking sheet with aluminum foil. Place chilies on baking sheet. Broil until skin is blackened and blistered, about 5 - 6 minutes per side.
  • Transfer roasted peppers to a paper bag and close for 15 minutes. This will allow the peppers to sweat making removing the skin easier.
  • Carefully remove the skins and stems from the peppers. You can also remove the seeds at this time if you want a less spicy guacamole. I did half and half because I like a little heat. Chop the peppers.
  • Mash the avocados together in a bowl. Add in remaining ingredients and chopped peppers. Mix well. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve.

Notes

Enjoy!
Disclaimer: I was not compensated at all to talk about the Whole Foods Hatch Fever, I seriously just really love it. :)