I backed up the truck on some Hatch chiles this year. I ended up roasting almost all of them. They’re a really wonderful thing, and I’ve found myself using them in a lot of dishes. If I had more room I’d probably get two cases next year. One of my favorite things to make that uses roasted Hatch chiles is this spicy green chile guacamole.
The addition of chiles (and tomatillos) to guacamole really makes for something different. Tastier. A little thicker. And just slightly spicy. I’m not always a big fan of tomatillos, but I found that this guacamole called for just the right amount of them. I’ll be making this again and again.
I also found that this spicy green chile guacamole lasts longer than my usual guacamole recipe. I mean, lasts longer in the fridge. On the off chance that there’s leftovers, that is. It won’t last long once you serve it.
Also try my powdered gaucamole mix. It’s easy to make, using ingredients you already have in your pantry.
Spicy Green Chile Guacamole
- 2 green chiles roasted. Hatch or Anaheim, poblanos in a pinch, seeds and membranes removed
- 1/2 pound tomatillos husked, roasted
- 1 avocado pitted, flesh removed
- 2 cloves garlic
- 1/2 cup cilantro
- 1 teaspoon lime juice
- 1/4 cup water
- kosher salt to taste
- Place all ingredients into a blender or food process and process until smooth.
- If the mixture is too thick add a bit more water and pulse a few times.
Nutritional values are approximate.