Green Chile Guacamole combines creamy avocados with smoky roasted chiles, charred onion, fresh cilantro, and zesty lime. This flavorful twist on classic guacamole is easy to make, healthy, and perfect as a dip, topping, or side dish.
Growing up in a Mexican household, the aroma of roasting chiles was always a familiar and comforting scent. It meant the preparation of a special dish, such as Chile Verde con Queso, Chiles Rellenos or Green Chile Picadillo.
This guacamole is inspired by my love of roasted chiles and my mom's Fire Roasted Guacamole. By adding roasted green chiles, this version takes on smoky heat, a subtle heat, and a flavor that pairs beautifully with everything from carne asada to warm corn tortillas. It's easy to make, full of fresh ingredients, and a always a crowd-pleaser.
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For even more roasted green chile recipes, check out: Colorado Pork Green Chile, Green Chile Turkey Soup, or Pastel de Papa.
Ingredients & Substitutions
This guacamole combines creamy avocados with smoky roasted green chiles for depth and just the right kick. Roasted jalapeño can be added for extra spice if desired. Charred onion adds a touch of sweetness, cilantro brings freshness, and lime juice keeps everything bright.
See recipe card for a full list of the ingredients and quantities.
What Chiles to Use
For the best flavor, use Anaheim, Pueblo or Hatch chiles. Add three add a delicious smoky depth and a touch of heat. Hatch and Pueblo are usually in season from late summer through early fall, while Anaheim peppers are available year-round.
If you can't find fresh chiles, frozen roasted chiles can also be used and can be found in many grocery stores. Avoid using canned green chiles though, as they often lack spice and have added ingredients that can alter the flavor.
Step-by-Step Instructions
- Roast Chiles: Roast chiles on a hot comal (flat griddle), under the broiler or on a hot grill. See my post how to roast green chiles at home for detailed instructions.
- Sweat Chiles: Place chiles in a covered bowl or plastic bag for 10-15 minutes so the skins sweat for easier peeling.
- Roast Onion: Roast a sliced onion on the comal until charred all the way around. Avoid using too much onion, which can make the guacamole taste sweet, and be sure to not burn it when roasting or it'll taste bitter.
- Dice Vegetables: Peel and deseed the green chiles (leave seeds for more heat). Dice the green chiles, onion, and cilantro.
- Mash Avocados: In a medium bowl, mash avocados with the back of a fork or a masher until it reaches your desired consistency.
- Mix Ingredients: Add in diced vegetables to the mashed avocados. Add the juice of a lime and mix together until everything is incorporated.
Hint: If possible, allow each person to salt their own serving of guacamole (salting it will speed up the browning process).
Recommended for This Recipe
Cast-Iron Griddle
A cast-iron griddle, known as a comal in Spanish, is not only a great tool for roasting chiles and onions on the stovetop, but is also used to warm up tortillas.
How to Serve
This guacamole pairs beautifully with a with many Mexican dishes. Try it:
- As a dip or topping for: Pork Flautas or Flautas de Pollo
- With tacos like: Tacos de Papa or Tacos de Frijoles
- With other Mexican specialties like: Sopes de Picadillo or Tostadas de Carne Molida
- With chicken dishes like: Cilantro Lime Chicken or Skillet Chicken Fajitas
- With egg dishes like: Huevos con Jamon, Huevos con Chorizo or Huevos con Salchicha
Spicy Tip
If you prefer your guacamole extra spicy, mix in some roasted jalapeños for a smoky kick. For a milder version, use fewer green chiles or remove their veins and seeds before adding them in.
Storing
Guacamole is always best served fresh, but if you have leftovers, you can slow down the browning. The lime juice in this recipe already helps preserve the color, but these tips will help even more when storing:
- Transfer the guacamole to an air-tight container.
- Press a piece of plastic wrap directly on the surface of the guacamole to minimize air exposure.
- Cover with the lid and store in the refrigerator for one day.
Tips for Choosing Avocados
- Look for avocados with a dark green, almost black skin that yield slightly when gently squeezed.
- Avoid ones that feel hard or overly soft.
- To ripen firm avocados faster, place them in a paper bag or wrap them in newspaper for 2-3 days.
- For longer use, buy a few firm ones and let them ripen on your counter over the week.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Green Chile Guacamole
Equipment
- Potato masher (or a fork)
Ingredients
- 2 ripe medium avocados
- 2-3 green chiles (Anaheim, Pueblo or Hatch)
- 1-2 jalapeños (optional, see notes)
- ¼ slice of a white onion
- 2 tablespoons cilantro, diced
- 1 lime
- ¼ teaspoon Kosher salt, plus more to taste
Instructions
- Roast chiles on a hot comal (flat griddle), under the broiler or on a hot grill. See my post how to roast green chiles at home for detailed instructions.
- Place chiles in a covered bowl or plastic bag for 10-15 minutes so the skins sweat for easier peeling.
- Roast a sliced onion on the comal until charred all the way around. Avoid using too much onion, which can make the guacamole taste sweet, and be sure to not burn it when roasting or it'll taste bitter.
- Peel and deseed the green chiles (leave seeds for more heat).
- Dice the green chiles, onion, and cilantro.
- In a medium bowl, mash the avocados with the back of a fork or a masher until it reaches your desired consistency.
- Add in the onion, chiles, and cilantro.
- Add the juice of a lime and mix together until everything is incorporated with the mashed avocado.
- If possible, allow each person to salt their own serving of guacamole (salting it will speed up the browning process).
- Serve immediately.
- To store, transfer any leftover guacamole into an air-tight container. Then, press a piece of plastic wrap right on top of the guacamole. Cover with the lid and store in the refrigerator for one day.
Notes
- For a spicier guacamole, roast one or two jalapeños, dice them up and add to the guacamole along with the green chiles.
- For a much milder guacamole, add less green chiles than what the recipe calls for. Another option is to use a spoon to scoop out the veins and seeds from the inside of the chiles, where most of the heat is found.
Nutrition
Originally published August 17, 2022. Updated post and photos October 2025.
Lola
I love the addition of roasted chiles to this recipes. Such a fun, smokey spin!
Gemma
The flavors of the roasted chiles, lime juice, and guacamole are a perfect combo!
Emma
The lime juice and green chiles taste so good in this!
Gemma
Hi Emma, I love that combo too! Thank you!
Nancyellen Morris
I have chopped fire roasted green chile in jars. How much green chile should I use?
Gemma
Hi Nancyellen, I would start with 1/2 of a cup, then add another half a cup if it needs more spice.
Tina
Love the combo of green chile with the other ingredients in this guacamole!
Gemma
Thank you, I love the combination too!