Hatch Chile Guacamole is super easy way to up your guacamole game! The roasted hatch chiles add just a bit more heat, and a subtle smoky roasted flavor that is out of this world delicious!! Try this fabulously tasty guacamole with your Cinco de Mayo foods, or with your game day appetizers for a crowd pleasing hit!
Hatch Chile Guacamole Recipe
This wonderful hatch chile guacamole is really a version of a green chile guacamole. What makes hatch chiles special? The hatch chile is grown in Hatch Valley, New Mexico and has a superb flavor, especially when roasted.
The hatch chile is being used and loved in guacamole, so much so that it has been nick named ‘hatchamole‘! I love the flavor that is imparted to my guacamole when using fire roasted hatch chiles, so I can see why restaurants and stores are rushing to get their hands on these wonderful peppers!
How To Make Hatch Chile Guacamole
Mash your ripe avocados in a large mixing bowl using a potato masher, or fork, depending on your desired chunkiness of the guacamole. I like mine fairly smooth, so I always use a fork.
Add the guacamole ingredients including hatch chiles, red or white onion, roma tomato, garlic, cilantro and taco seasoning. Squeeze two limes into the guacamole mix and the zest from one of the limes ( optional ).
Stir your guacamole, then taste and add more seasoning as needed. I usually only need to add a touch more salt, if anything.
Serve with tortilla chips and garnish with fresh pico de gallo or more chopped cilantro if desired. *A quick way to make any guacamole is to stir in pico de gallo and taco seasoning!
How To Roast Hatch Chiles
To roast your fresh hatch green chiles, preheat your oven to the high setting of your broiler. Line a baking sheet with aluminum foil and place the chiles ( and whole garlic cloves, if desired ) on the baking sheet.
Watch the chiles closely as it only takes about five minutes to char all sides of the peppers. Turn the hatch chiles as each side gets blackened, until the whole pepper is charred.
Remove from the oven and allow to cool before handling. Once cooled, peel off the charred spots and dice your hatch chiles ( remove the seeds and ribs, if desired ).
Hatch Chile Subtitutes
Hatch chiles are available in three levels of spiciness from mild, to medium and hot depending on the variety. Mild hatch chiles are about a third as hot as a jalepeno pepper. This mild variety is what I am using for my guacamole.
For substituting hatch chiles in this recipe ( or any recipe ), you want a thick walled, mild chili pepper. Peppers like anaheim, cubanelle, and poblano peppers work well in this green chile guacamole.
Canned fire roasted hatch chiles are available in the ethnic section of most grocery stores. Sometimes hatch chiles can be found ( plain or roasted ) in the freezer section as well.
Hatch Chile Guacamole
- 4 large avocados
- 3 hatch chiles (diced - roasting is optional - or use 1 4 oz can of green chiles)
- 1/2 cup red onion (diced - or white onion)
- 1 roma tomato (seeded and diced)
- 1/2 Tbsp garlic (finely minced, or 2 whole cloves roasted with the peppers)
- 1/4 cup cilantro (chopped)
- 2 tsp taco seasoning mix
- 2 limes (zest and juice)
- Mash ripe avocados in a large mixing bowl.
- Add the chiles, onion, tomato, garlic, cilantro and taco seasoning mix. Squeeze the limes into the guacamole ingredients and add zest from one lime (optional).
- Stir the guacamole to combine all of the ingredients, then taste and adjust seasoning as desired.
- Serve with tortilla chips or refrigerate in an air tight container for use later. Garnish with fresh chopped cilantro or pico de gallo, if desired.
Roasting Hatch Chile Peppers
- To roast whole hatch chiles, preheat your oven to the high setting on your broiler. Line a baking sheet with aluminum foil and place the chiles on the baking sheet. *Whole garlic cloves can be roasted with the peppers, if desired, for a subtle roasted garlic flavor.
- Watch the peppers closely, turning them as the sides blacken. Rotate the peppers until all sides are blackened, then remove from the oven and allow the peppers to cool before handling.
- Once cooled, peel the charred bits off the peppers. Slice the hatch chile peppers open and remove the seeds and ribs, if desired, then dice for adding to the guacamole.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!