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Strawberry Blondie Kitchen

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Home » Hatch Chile Guacamole

By Megan | Strawberry Blondie Kitchen 15 Comments

Hatch Chile Guacamole

Add a little heat and smokiness to your guacamole with fire roasted hatch chiles.  Only in season for a short time, so get your hands on some of these babies and make this delicious, crowd pleasing Hatch Chile Guacamole.

We love to eat this guacamole on these Healthier Oven Baked Tacos!

Add a little heat and smokiness to your guacamole with fire roasted hatch chiles. Only in season for a short time, so get your hands on some of these babies and make this delicious, crowd pleasing Hatch Chile Guacamole. | Strawberry Blondie Kitchen

It’s Hatch Chile season y’all!  Don’t blink or you’ll miss it.

Hatch chiles?  What are those you might ask. Well, they are in season for literally .2 seconds or 1 month to be exact and they are delicious. Although nowadays, like everything else, I think you can purchase them online.  I dunno, I just run into my store and purchase the largest bag I can get my hands on the second I catch wind they’ve hit the produce aisle.

Hatch chiles, according to Wiki, “refers to varieties of species of the genus Capsicum which are grown in the Hatch Valley, an area stretching north and south along the Rio Grande from Arrey, New Mexico, in the north to Tonuco Mountain to the southeast of Hatch, New Mexico.” 

Add a little heat and smokiness to your guacamole with fire roasted hatch chiles. Only in season for a short time, so get your hands on some of these babies and make this delicious, crowd pleasing Hatch Chile Guacamole. | Strawberry Blondie Kitchen

New Mexico, Hatch green chiles have a scoville range from 350-30,000, so somewhere in between a cherry and De Arbol pepper, in the green to yellow area.  Only slightly hotter than a jalapeno and chipotle pepper.  Not a spice fan?  I have tips on how to reduce the amount of heat in your peppers, so keep reading!

Add a little heat and smokiness to your guacamole with fire roasted hatch chiles. Only in season for a short time, so get your hands on some of these babies and make this delicious, crowd pleasing Hatch Chile Guacamole. | Strawberry Blondie Kitchen

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Hatch chile guacamole is really nothing special in terms of ingredients.  I just took my usual guacamole recipe and swapped in hatch chiles for the jalapeno I usually add in there.  Nothing fancy and guacamole doesn’t have to be.  Don’t get me wrong, I like to mix up my guacamole at times and add in mango, pineapple and corn but basic guacamole is just as good, if not better!

I love avocados.  I have a healthy relationship with them.  See what I did there.  They’re a healthy fat, full of fiber and freaking delicious on errthang if you ask me!  I put avocado on my sandwiches, wraps, eggs, salad and burgers.

I also just love to sit in front of the tv with a plate of guacamole and a bag of Beanitos (I ate this guac with Beanitos, a hint of lime-SO good!)  Again, Beanitos isn’t paying me but I’m wondering when they should start with all this publicity I’m throwing their way.  I consume 3-4 bags of them a week, they’re my chip of choice and I seriously love chips!  And I can feel better about consuming multiple bags by myself because they’re made with beans, right?  Just tell me I’m right.

Add a little heat and smokiness to your guacamole with fire roasted hatch chiles. Only in season for a short time, so get your hands on some of these babies and make this delicious, crowd pleasing Hatch Chile Guacamole. | Strawberry Blondie Kitchen

Anyways, this guacamole takes 5 minutes to whip up, aside from the roasting of the hatch chiles.  I simply set my broiler to high, placed a piece of aluminum foil on a cookie sheet, placed the hatch chiles on top and let them char on all sides.  The roasting took about 5 minutes total.  Once you pull them out of the over, place them into a container, or bowl, place the lid or plastic wrap on top and wait until they are cool enough to touch.  Then you’ll peel all the black char off and you’re let with a roasted chile.  I do this with jalapenos, poblanos and other types of peppers when I want to add more smokiness to a dish.  Super simple and it completely changes the taste of the pepper.

To make the hatch chile guacamole, I mash-up some ripe avocados, add in some onion, cilantro, tomato, garlic, white pepper, cumin, cayenne, salt, diced and roasted hatch chiles and some white onion (as shown on the plate above)  I also add in a healthy dose of lime juice.  I also love limes.

Add a little heat and smokiness to your guacamole with fire roasted hatch chiles. Only in season for a short time, so get your hands on some of these babies and make this delicious, crowd pleasing Hatch Chile Guacamole. | Strawberry Blondie Kitchen

What I really loved about this hatch chile guacamole was the back-end heat.  It wasn’t the type of spice that slapped you in the face and has you reaching for a glass of milk.  It’s a subtle heat that is perfectly balanced by the creaminess of the avocado.  The smokiness from roasting the chiles is also a perfect addition to bring this guacamole to the next level.

Since hatch chile season is so short but I like to do is buy a bunch in bulk, roasted them, chop them and then freeze them so I can pull them out any time I’d like.  If spice isn’t your thing, once you’ve roasted them, you can slice them open and remove the ribs and the seeds.  This will eliminate most of their heat as the heat is in the ribs and the seeds. If you’re like me and you like it spicy, leave ’em in there!

Add a little heat and smokiness to your guacamole with fire roasted hatch chiles. Only in season for a short time, so get your hands on some of these babies and make this delicious, crowd pleasing Hatch Chile Guacamole. | Strawberry Blondie Kitchen

Don’t you just want to grab a chip and dive right in?  This hatch chile guacamole would be perfect for Football watching.  Who doesn’t love dips?  I know there are no less than 3 dips at every one of our parties and I think you should include this hatch chile guacamole at your next viewing party.

Add a little heat and smokiness to your guacamole with fire roasted hatch chiles. Only in season for a short time, so get your hands on some of these babies and make this delicious, crowd pleasing Hatch Chile Guacamole. | Strawberry Blondie Kitchen

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Hatch Chile Guacamole

Cook 5 mins

Total 5 mins

Author Strawberry Blondie Kitchen

Yield 12 servings

Add a little heat and smokiness to your guacamole with fire roasted hatch chiles. Only in season for a short time, so get your hands on some of these babies and make this delicious, crowd pleasing Hatch Chile Guacamole.

Ingredients

  • 3 hatch chiles (or 1- 4oz can of fire roasted, diced green chiles)
  • 4 ripe avocados
  • 1/2 cup white onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 roma tomato, seeded and diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon white pepper
  • 1 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 1/4-1/2 teaspoon salt
  • 4 tablespoons, fresh lime juice

Instructions

  1. To Roast Hatch Chiles
  2. Preheat broiler to high. Line a cookie sheet with aluminum foil and place your hatch chiles on top.
  3. Place under the broiler, keep a close watch, and rotate until peppers are black on all sides.
  4. Remove from oven and place into a container with a lid or into a bowl with plastic wrap.
  5. When hatch chiles are cool to the touch, remove them and peel off all the black char.
  6. Slice open, remove seeds and ribs if desired and chop.
  7. To make guacamole
  8. Mash avocados in a large bowl. I find a potato masher works well.
  9. Add in onion through salt and mix. Stir in lime juice
  10. Garnish the center a little reserved chiles, cilantro, tomatoes and onions, if desired.

Courses Dip

Nutrition Facts

Serving Size 12 servings

Amount Per Serving

Calories 104

% Daily Value

Total Fat 7 g

11%

Saturated Fat 1 g

5%

Sodium 99 mg

4%

Total Carbohydrates 9 g

3%

Dietary Fiber 5 g

20%

Sugars 3 g

Protein 2 g

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

It’s Friday, so I think you should run to the store, purchase some Hatch chiles, crank up the music, mix up some margaritas, invite some friends over and make this hatch chile guacamole!  Look how nice I am.  I just planned your whole night and it’ll be fantastic-promise!

We’re heading to STL for a fun-filled weekend of museums, food and Cardinals baseball! ??⚾

Add a little heat and smokiness to your guacamole with fire roasted hatch chiles. Only in season for a short time, so get your hands on some of these babies and make this delicious, crowd pleasing Hatch Chile Guacamole. | Strawberry Blondie Kitchen

How do you like to eat your guacamole?

If you like this recipe, check out these dishes that would go great with this hatch chile guacamole:

A classic twist on nachos, these Queso Fundido Totchos are a crowd pleaser. Serve them up for tailgating, an at home football party or serve them for dinner. Whatever you choose, they're sure to be a TOUCHDOWN and will have your guests going back for seconds! | Strawberry Blondie Kitchen

Queso Fundido Totchos

Easy and delicious Healthier Oven Baked Tacos are super simple to make, feed a crowd and use ingredients that you can already find in your pantry. Perfect for watching the BIG GAME and feeding the hungry football fans! | Strawberry Blondie Kitchen

Healthier Oven Baked Tacos

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BBQ Steak Taco Salads with Homemade Tortilla Bowls

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Add a little heat and smokiness to your guacamole with fire roasted hatch chiles. Only in season for a short time, so get your hands on some of these babies and make this delicious, crowd pleasing Hatch Chile Guacamole. | Strawberry Blondie Kitchen


Filed Under: Appetizers Tagged With: appetizer, avocado, beanitos, chips, cilantro, cumin, game day, guacamole, Hatch, Hatch chile, lime, mexican, peppers, tomatoes

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I'm Megan, the strawberry blondie behind this kitchen. I'm a self proclaimed foodie who loves to EAT! I have a passion for sweet + salty, caffeine and chocolate.
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Reader Interactions

Comments

  1. Amanda Mason says

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    Ok, I love that chart!! GREAT visual!! And I’m just like you…I love avocado!! YUMS!!! Cant wait to try this recipe!!!

    Reply
    • Megan Marlowe says

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      LOL, thanks Amanda! I felt sort of silly putting it in there but I think it’s a great visual 😉

      Reply
  2. jayne says

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    Great recipe Megan! I never usually put spices in my guac but I think it would take it to the next level I think – thanks for sharing!

    Reply
    • Megan Marlowe says

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      I love a little bit of spice in everything. And you’re right, it does bring it to the next level. Thanks for stopping by, Jayne!

      Reply
  3. Dannii @ Hungry Healthy Happy says

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    I would happily eat my way through this whole bowl. it would be amazing on some fish taco.

    Reply
    • Megan Marlowe says

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      Yes, it would be great on fish tacos!

      Reply
  4. Kavey says

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    I love fresh guacamole, your chilli one looks really delicious! And fiery!

    Reply
    • Megan Marlowe says

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      Thank you, Kavey!

      Reply
  5. maria @closetohome says

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    My family adores guacamole but we might have to decrease our pepper choice. Looks great.

    Reply
    • Megan Marlowe says

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      Lol! I like spice unless my mouth’s on fire. These hatch chiles are the perfect heat level. You’ll like them for their smokiness too!

      Reply
  6. Megan Marlowe says

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    you haven’t lived until you’ve had guacamole! You’re missing out…that is if you like avocados! 😉

    Reply
  7. Margie says

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    I bought some guacamole that has the Hatch Chilies and I LOVE the flavor until the heat hits!!! Is there anyway to calm down the hot spicy flavor so I could eat lots of this guacamole with the hatch chilies????

    Reply
    • Megan | Strawberry Blondie Kitchen says

      at

      Hi Margie! You could try stirring in some sour cream to cool down the heat level. You could also try adding just a small amount of sugar to offset the heat. Start with a pinch and increase to taste preference. hope this helps! 🙂

      Reply

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I'm Megan, the strawberry blondie behind this kitchen. I'm a self proclaimed foodie who loves to EAT! I have a passion for sweet + salty, caffeine and chocolate.
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