Hatch Chile Guacamole

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!

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.

In fact the hatch chile is loved so much in Hatch Valley NM 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!

Jump to:

• 🥘 Ingredients
• 🔪 Step-By-Step Instructions
• 💭 Angela's Tips & Recipe Notes
• 🇲🇽 Other Great Mexican Recipes
• 📋 Recipe

🥘 Ingredients

• Avocados
• Hatch Chiles (diced - roasting is optional - or use 1 4 oz can of green chiles)
• Red Onion (diced - or white onion)
• Roma Tomato (seeded and diced)
• Garlic (finely minced, or 2 whole cloves roasted with the peppers)
• Cilantro (chopped)
• Taco Seasoning Mix
• Limes (zest and juice)

🔪 Step-By-Step Instructions

1. 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.
2. Add the guacamole ingredients including hatch chiles, red or white onion, Roma tomato, garlic, cilantro and taco seasoning.
3. Squeeze two limes into the guacamole mix and the zest from one of the limes (optional).
4. Stir your guacamole, then taste and add more seasoning as needed. I usually only need to add a touch more salt, if anything.
5. Serve with tortilla chips and garnish with fresh pico de gallo or more chopped cilantro if desired.

How To Roast Hatch Chiles

1. Preheat your oven to the high setting of your broiler.
2. Line a baking sheet with aluminum foil and place the chiles (and whole garlic cloves, if desired) on the baking sheet.
3. Set under the broiler.
4. Watch the chiles closely as it only takes about five minutes to char all sides of the peppers.
5. Turn the hatch chiles as each side gets blackened, until the whole pepper is charred.
6. 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).

💭 Angela's Tips & Recipe Notes

• Hatch chiles are available in 3 levels of spiciness from mild, to medium and hot depending on the variety. Mild hatch chiles are about ⅓ as hot as a jalapeno 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.

🇲🇽 Other Great Mexican Recipes

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• Steak Fajitas, Chicken, or Shrimp!
• Cheese Enchiladas, Chicken, or Shrimp
• Picadillo
• Caldo De Pollo
• Mexican Shrimp Cocktail

📋 Recipe