Hatch Chile Guacamole
Cook
Total
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
- To Roast Hatch Chiles
- Preheat broiler to high. Line a cookie sheet with aluminum foil and place your hatch chiles on top.
- Place under the broiler, keep a close watch, and rotate until peppers are black on all sides.
- Remove from oven and place into a container with a lid or into a bowl with plastic wrap.
- When hatch chiles are cool to the touch, remove them and peel off all the black char.
- Slice open, remove seeds and ribs if desired and chop.
- To make guacamole
- Mash avocados in a large bowl. I find a potato masher works well.
- Add in onion through salt and mix. Stir in lime juice
- 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.
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/hatch-chile-guacamole/