Hatch Chile Guacamole

It’s my favorite time of the year: pepper season! To make the most out of it, I came up with this roasted Hatch chile guacamole. It’s creamy, spicy, vegan, AND gluten free. It is also the perfect appetizer for game night, a Labor Day barbecue, or a party.

Overhead shot of hatch chile guacamole surrounded by tortila chips, cilantro, onion, and avocado

What are Hatch Chiles?

Hatch chiles are a type of green pepper grown in New Mexico. They have a wonderful aroma and a sweet taste. When roasted, they also get super smoky and give out an even more enticing aroma. This flavor profile is what makes them perfect for this Hatch chile guacamole.

After reading this handy article from Wikipedia, I also learned that only Hatch chiles grown in the Hatch Valley in New Mexico should be referred to as “Hatch chiles.” This means that the ones I used for this recipe are not technically Hatch chiles because they were grown somewhere in the Inland Northwest.

Overhead shot of roasted hatch chiles on baking sheet

Hatch chiles tend to be mild, but I got my hands on an extra spicy variety at the farmers market and decided to use them for this recipe. If you can’t find New Mexico or Hatch chiles where you live, feel free to substitute them with some Anaheim peppers. They lack the aroma of Hatch chiles, but have a similar flavor profile.

The Secret to Making Great Guacamole at Home

Let me start by saying that I’m a guacamole purist. I’m horrified when I see people put peas, hummus, or any other sort of nonsense into guacamole.

For me, guacamole should highlight one thing: the flavor of avocados. To do this, I try to keep things simple. My guacamole only contains onions, cilantro, peppers, and lime juice. This is the way my mom taught me to make it, and I get tons of compliments when I bring this version to a party or barbecue. So why try to fix something if it ain’t broken, am I right?

Overhead shot hatch chile guacamole

My other secret is to smash the avocados with a fork rather than putting the whole thing in a food processor. Super smooth guacamole looks pretty, but you lose all the texture from the onions and peppers. I’ve read that making it in a mortar and pestle is even better, but I don’t have one, so I just use a fork and a bowl.

If you don’t like your guacamole spicy or can’t find any of the peppers I’ve mentioned here, feel free to make the basic recipe and call it a day. It will still wow your friends; I promise.

I hope you enjoy this Hatch chile guacamole!

Hatch Chile Guacamole (Vegan, Gluten Free)

August 16, 2018
: 4
: 15 min
: 10 min
: 25 min
: Easy

This easy guacamole comes together in minutes. It's creamy, spicy, smoky, vegan, and gluten free. You can roast the peppers in advance and store them in the fridge or freeze them.

By:

Ingredients
  • 3 ripe avocados
  • ½ cup of red onion, minced
  • ½ cup of cilantro, finely chopped
  • 2 tablespoons of roasted hatch chiles, diced (recipe follows)
  • Juice of one lime (about 2 tablespoons)
  • Salt to taste
  • Tortilla chips to serve
Directions
  • Step 1 To roast the peppers: turn your broiler on and move one of the racks to the top. Place the chiles on a baking sheet lined with foil. Slide the sheet under the broiler and cook the chiles for 5 minutes or until nicely charred. Flip the chiles and cook for another 5 minutes or until nicely charred.
  • Step 2 Remove the chiles from the oven and transfer them to a heat-proof container. Cover the container with cling wrap or with a plastic bag and let the peppers steam for 7 minutes. Run the peppers under cold water to remove the skin. Open them up and rinse the seeds out as well.
  • Step 3 Cut the tops off and dice them. Store in an air-tight container in the fridge for up to 3 days. They also freeze well.
  • Step 4 To make the guacamole: remove the skin and pit from the avocados and scoop them into a shallow bowl.
  • Step 5 Add the onion, cilantro, diced hatch chiles, lime juice, and salt.
  • Step 6 Use a fork or a potato masher to mash the avocados. Make sure all the ingredients are incorporated, but don’t make it too smooth.
  • Step 7 Taste and adjust seasonings if necessary.
  • Step 8 Serve immediately with your favorite tortilla chips.

NOTES:

  • If you can’t find Hatch chiles where you live, you can also use Anaheim chiles. If your hatch or Anaheim chiles are not spicy enough, you can also add one stemed, seeded, and finely chopped jalapeño to the guacamole.
  • You can roast as many chiles as you want using this method, which is why I didn’t specify how many you need for this recipe. Grilling them is also a great alternative.

Here are some other pepperific recipes you might enjoy:

f you like this recipe, please make sure to pin it, share it on social media, or email it to your friends. Don’t be shy! People are always grateful for some cooking inspiration 🙂

Also, if you have any questions or just want to let me know that you liked the recipe, please leave a comment below. Hearing from other adventurous home cooks always makes my day!


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