Hatch Chile Guacamole
This spicy Hatch Chile Guacamole is filled with fire-roasted hatch chiles, serrano peppers, tomatoes and red onion and a homemade guacamole seasoning mix. It’s smoky, creamy, and flavorful, so quick to make, and the perfect way to use up these beautiful peppers during hatch chile season!
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Why This Recipe is So Good
- Hatch Chiles are a type of green chile grown in the Hatch Valley of New Mexico. The growing season for these chiles is short, only lasting from Late July to early September. During this time, I love to stock up on hatch chiles, roasting and freezing them to add to so many family favorite recipes. When roasted, these chiles are slightly spicy and add the best smoky peppery flavor to everything.
- Perfect game day appetizer. If you are in need of a crowd-pleasing appetizer, look no further than this roasted hatch chile guacamole. It’s everything you could want in a guacamole. It’s smoky, creamy, flavorful, and totally addicting. Don’t like tomato or cilantro? Leave it out! Make this guacamole recipe your own.
- Aside from roasting the hatch chiles, this recipe comes together in just 10 minutes. Grab your favorite corn chips, and this green chile guacamole will always be a hit at your next party, or serve it on top of Leftover Brisket Enchiladas with Hatch Chiles, Leftover Brisket Tacos, or burritos.
Recipe Ingredients
- Hatch chiles – For this recipe, we are roasting 1 hatch green chile to intensify its smoky and delicious peppery flavor. Hatch chiles can be pretty spicy when eaten raw, but I find that their spice mellows out when roasted. This guacamole gets its spice from the cayenne pepper in the seasoning and 1 diced serrano pepper.
- Avocados – Hass avocados are the best to use for homemade guacamole. They have a rich flavor and creamy texture. Find ripe ones that have dark green or black skin and are firm but soft when pressed. The ones from Trader Joe’s are always perfectly ripe, or just need a day or two on the counter.
- Guacamole seasoning – This is a homemade seasoning mix made of ground cumin, onion powder, garlic powder, cayenne pepper, salt, and freshly ground black pepper. It makes your homemade guacamole taste like it came from a restaurant.
- Add-ins – Serrano chile for spice, chopped tomatoes, cilantro, red onion and lime juice.
How to Make Hatch Chile Guacamole
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Roast Hatch Green Chiles
Roasting hatch chiles in the oven is super easy. Start by preheating the broiler to high. Line a sheet pan with aluminum foil. Cut off the stem, poke a few holes then roast it under the broiler on both sides for 3 – 5 minutes each. Keep an eye on it because the chile can burn really quickly. Remove the sheet pan from the oven then use a pair of tongs to wrap the aluminum foil around the chile like an envelope. Allow the hatch chile to cool enough so you can handle it, then peel off the papery skin (I like to wear gloves for this step). Remove the ribs and seeds then roughly chop up the hatch chile then set aside.
Make Guacamole
Cut avocados in half, then remove the pits and scoop out the flesh into a large mixing bowl. Use a potato masher or a fork to mash the avocados until creamy with a few chunks. Next, stir in the chopped hatch chile, diced red onion, chopped tomatoes, cilantro, serrano, lime juice and half of the guacamole seasoning. Taste to adjust the seasoning as needed. Then serve your hatch green chile guacamole with corn chips or as a side to your meal.
Tips and Tricks
Choosing the perfect avocado: Hass avocados, when ripe will have a very dark green or black color. They should be firm but soft when pressed. If pressing leaves a dent, or it’s too easy to press the avocado, it’s probably overripe and shouldn’t be used for guac. If it’s too hard to press the avocado is underripe(the skin might even be light green in color) and it’s best to leave it on the counter in a brown paper bag for 1 – 2 days or until softer. Hard avocados will be hard to mash and have a watery or grassy flavor, and won’t be creamy.
How to keep guacamole green: Smooth out the top of the guacamole, then squeeze 1 tablespoon of juice over the top of your dip. Press a piece of plastic wrap directly to the surface, gently pressing down to make sure there aren’t any air bubbles underneath. This helps to keep your homemade guacamole green by preventing oxidation, which makes the guacamole brown.
How to keep half an avocado green: Preferably, if it’s the half with the pit, press a damp paper towel all around the avocado half and up around the pit. Wrap tightly with plastic wrap then keep it in the fridge for up to 3 days.
Looking For More Recipes?
- 4-Ingredient Guacamole Recipe
- Homemade Guacamole Seasoning Mix
- Roasted Red Pepper Hummus Dip
- Ground Turkey Enchiladas
- Cheesy Ground Enchiladas with Homemade Red Sauce
- Roasted Hatch Chile Baked Mac and Cheese
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Hatch Chile Guacamole
Equipment
- Sheet pan lined with aluminum foil
- Small mixing bowl
- Potato masher or fork
Ingredients
Roasted hatch chiles
- 1 hatch green chile substitute a poblano pepper for hatch chiles
Guacamole seasoning
- ¼ teaspoon Garlic powder
- 1 teaspoon Onion powder
- ¾ teaspoon Ground cumin
- ¼ – ½ teaspoon Salt or to taste
- ¼ teaspoon Black pepper
- ⅛ teaspoon Cayenne pepper optional
Guacamole
- 4 ripe Hass avocados
- ¼ cup red onion diced small
- ¼ tomato diced small, about half of a small tomato
- 2 – 3 tablespoons fresh cilantro finely chopped
- 1 serrano pepper diced small with or without seeds and ribs removed
- 2 – 4 tablespoons fresh lime juice about 2 – 3 small limes
Instructions
Roast hatch chile
- Preheat the broiler to high. Line a sheet pan with aluminum foil. Cut the stem off the hatch chile, poke a few holes into it then roast on both sides for 3 – 5 minutes each. Keep an eye on chile because it can burn very quickly.
- Remove from the oven then use a pair of tongs to wrap the aluminum foil around the chile like an envelope. Allow the chile to cool enough so you can handle it, then peel off the papery skin (I like to wear gloves for this step). Remove the ribs and seeds then roughly chop up the hatch chile then set aside.
Make guacamole seasoning
- In a small mixing bowl, mix together garlic powder, onion powder, ground cumin, cayenne pepper, salt and black pepper. Set aside.
Make the guacamole
- Cut avocados in half, then remove the pits and scoop out the flesh into a large mixing bowl. Use a potato masher or a fork to mash the avocados until creamy with a few chunks.
- Next, stir in chopped hatch chile, diced red onion, chopped tomatoes, cilantro, serranos, lime juice and half of the guacamole seasoning. Taste to adjust the seasoning as needed.
- To Store/ Make Ahead: Squeeze about 1 tablespoon of fresh lime juice over the surface of the dip, then gently press plastic wrap directly to the surface, making sure there isn’t any air trapped underneath the plastic to prevent browning. Refrigerate until ready to serve and enjoy.
Notes
Storage instructions
Keep for 3 – 5 days in the refrigerator. After 3 days, your dip might start to turn brown(it’s the avocados oxidizing), it’s still ok to eat as long as it tastes ok and isn’t moldy or anything like that.Tips and Tricks
- Choosing the perfect avocado: Hass avocados, when ripe will have a very dark green or black color. They should be firm but soft when pressed. If pressing leaves a dent, or it’s too easy to press the avocado, it’s probably overripe and shouldn’t be used for guac. If it’s too hard to press the avocado is underripe(the skin might even be light green in color) and it’s best to leave it on the counter in a brown paper bag for 1 – 2 days or until softer. Hard avocados will be hard to mash and have a watery or grassy flavor, and won’t be creamy.
- How to keep half an avocado green: Preferably, if it’s the half with the pit, press a damp paper towel all around the avocado half and up around the pit. Wrap tightly with plastic wrap then keep it in the fridge for up to 3 days.
- If you use a guacamole seasoning that contains salt, omit the salt from this recipe or season your dip to taste. This recipe yields 1 tablespoon of seasoning blend.
