Simple Hatch Chile Guacamole

If you ask me, hatch chiles are one of the best things about late summer.

This smoky guacamole puts a New Mexican twist on the classic dip that everyone knows and loves. The roasted hatch chiles add a mild heat and earthy flavor that pairs perfectly with creamy avocados.

It’s mixed with fresh lime juice, diced onions, and just enough garlic to make things interesting. A sprinkle of salt and some chopped cilantro help bring all the flavors together.

It’s a crowd-pleasing appetizer that disappears fast at parties, perfect for game day or backyard barbecues.

What Kind of Hatch Chiles Should I Use?

Fresh hatch chiles are your best bet for this guacamole if you can find them, especially during hatch chile season from late summer to early fall. You’ll want to roast them yourself over an open flame or under the broiler until the skin is charred, then peel and dice them for the most authentic flavor. If fresh hatch chiles aren’t available, the canned fire-roasted diced green chiles work perfectly fine and save you time – just make sure to drain them well before adding to your guacamole. The heat level can vary quite a bit with hatch chiles, so taste as you go and adjust the amount based on your spice preference.

Options for Substitutions

This guacamole recipe is pretty forgiving, so here are some easy swaps you can make:

• Hatch chiles: If you can’t find hatch chiles, poblano peppers or Anaheim chiles work great. You can also use jalapeños for more heat, or even a 4oz can of diced green chiles like the recipe mentions.
• White onion: Red onion or yellow onion both work fine here. Red onion will add a bit more bite, while yellow onion is milder. You can also use green onions if that’s what you have on hand.
• Roma tomato: Any ripe tomato will do – cherry tomatoes, beefsteak, or even grape tomatoes work. Just make sure to remove the seeds and dice them up.
• Fresh lime juice: Lemon juice can work in a pinch, though lime really gives that authentic flavor. If using bottled lime juice, you might need a bit less since it’s usually more concentrated.
• White pepper: Regular black pepper is totally fine if you don’t have white pepper. The flavor difference is minimal in guacamole.
• Cilantro: If you’re one of those people who thinks cilantro tastes like soap, try fresh parsley instead, or just leave it out completely.

Watch Out for These Mistakes While Cooking

The biggest mistake when making hatch chile guacamole is not properly roasting your fresh chiles – if you’re using fresh hatch chiles, make sure to char them completely over an open flame or under the broiler until the skin is blackened, then steam them in a bag for 10 minutes before peeling off the skin.

Another common error is adding all the lime juice at once, which can make your guacamole too acidic and watery – start with 2 tablespoons and taste as you go, adding more gradually.

To prevent brown, oxidized guacamole, mash your avocados with the lime juice first before adding other ingredients, and always press plastic wrap directly onto the surface when storing.

Finally, don’t over-mash your avocados if you prefer chunky guacamole – use a fork instead of a food processor and leave some texture for the best results.

What to Serve With Hatch Chile Guacamole?

This spicy guacamole is perfect with crispy tortilla chips for scooping, but don’t stop there! I love using it as a topping for tacos, burritos, or quesadillas since the hatch chiles add such a nice smoky kick. It’s also great spread on toast for a quick breakfast or lunch, or served alongside grilled chicken, steak, or fish for dinner. For a fun party spread, set it out with other Mexican favorites like salsa, queso, and black bean dip so everyone can build their own loaded nachos.

Storage Instructions

Keep Fresh: Fresh guacamole is best enjoyed right away, but you can keep it in the fridge for up to 2 days. Press plastic wrap directly onto the surface of the guac to prevent that brown oxidation, then cover the bowl. The lime juice helps slow down browning, but it’s still going to be freshest on day one.

Prevent Browning: Here’s a neat trick I learned – save one of your avocado pits and nestle it right into the guacamole before covering. It really does help keep it green longer! You can also add an extra squeeze of lime juice on top before storing if you’re planning to keep it overnight.

Serve: Give your stored guacamole a good stir before serving since the ingredients can separate a bit. If the top has darkened slightly, just scrape off that layer and the guac underneath should still be perfectly green and delicious. Taste and add a pinch more salt or lime if needed to brighten it back up.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-12 g
• Fat: 70-80 g
• Carbohydrates: 40-50 g

Ingredients

For the chiles:

• 3 fresh hatch green chiles

For the guacamole:

• 1/2 cup diced white onion (finely diced for better texture)
• 4 ripe avocados
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/4 to 1/2 tsp salt (to taste, Diamond Crystal Kosher Salt is my preference)
• 1/8 tsp cayenne pepper
• 1/2 tsp ground white pepper
• 1 chopped roma tomato (cored and seeded to prevent sogginess)
• 4 tbsp fresh lime juice (about 2-3 limes)
• 2 minced garlic cloves (freshly minced for best flavor)

Step 1: Roast and Steam the Hatch Green Chiles

• 3 fresh hatch green chiles

Preheat your broiler to high and line a cookie sheet with aluminum foil for easy cleanup.

Place the fresh hatch green chiles on the prepared cookie sheet and broil them, turning occasionally, until the skins are blackened on all sides.

Once roasted, transfer the chiles to a container with a lid or cover a bowl tightly with plastic wrap.

Let them steam and cool down until they’re safe to handle.

This makes peeling much easier.

Step 2: Peel, Seed, and Chop the Chiles

• roasted hatch green chiles from Step 1

Once the chiles have cooled, peel off all the charred skin.

Slice each chile open lengthwise and remove the seeds and ribs, especially if you prefer a milder guacamole.

Finely chop the peeled and seeded chiles.

If using canned fire-roasted diced green chiles instead, simply drain and chop them as needed.

Step 3: Mash the Avocados

• 4 avocados, fully ripe

Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl.

Use a potato masher or fork to mash the avocado to your desired smoothness.

I like to leave a few chunks for extra texture.

Step 4: Combine All Ingredients

• chopped hatch green chiles from Step 2
• mashed avocados from Step 3
• 1/2 cup diced white onion
• 1/4 cup chopped fresh cilantro
• 1 roma tomato, cored, seeded, and chopped
• 2 garlic cloves, finely minced
• 1/2 tsp ground white pepper
• 1 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1/4 to 1/2 tsp salt
• 4 tbsp freshly squeezed lime juice

Add the chopped hatch green chiles (from Step 2), diced white onion, chopped cilantro, chopped roma tomato, finely minced garlic, ground white pepper, ground cumin, cayenne pepper, and salt to the mashed avocados (from Step 3).

Stir in the freshly squeezed lime juice and gently mix everything together until just combined.

Adjust salt and lime juice to taste.

For a more authentic flavor, I like to use fresh cilantro rather than dried.

Step 5: Garnish and Serve the Guacamole

Optionally, garnish the guacamole with some reserved chopped hatch chiles, additional cilantro, diced tomatoes, and onions for a vibrant presentation.

Serve immediately with tortilla chips or as a topping for tacos.

Enjoy your fresh guacamole!

For best results, I always serve guacamole right after mixing to preserve its bright color and fresh flavors.