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    Roasted Green Chile Guacamole

    Published: Aug 17, 2022 · Modified: Sep 28, 2022 by Gemma · This post may contain affiliate links.

    Roasted Green Chile Guacamole combines buttery avocados, earthy roasted green chiles, sweet charred onions, zesty lime juice and fresh cilantro. The result is a deliciously smoky, zesty, Mexican side dish, that is also healthy and easy to make.

    Jump to Recipe
    Green Chile Guacamole in a brown bowl

    Today's recipe is sure to become one of those prized dishes. The recipe is inspired by the amazing guacamole with roasted vegetables that I learned from my mom. Similar to that guacamole, roasted vegetables (in this case green chiles and onion) are combined with perfectly ripe avocados and other tasty ingredients for a deliciously smoky, zesty and spicy side dish.

    The Ingredients

    Green chiles, avocados, lime, cilantro and onion on a white plate

    To make this zesty guacamole, you will need:

    • Avocados
    • Green Chiles
    • Jalapeño (optional)
    • Onion
    • Cilantro
    • Lime
    • Salt

    What Chiles to Use

    The best chiles to use for this recipe are Anaheim, Hatch, or Pueblo. All three will add not only a delicious flavor, but a great spicy kick. Hatch or Pueblo are usually available in the late summer and early fall, but Anaheim peppers can easily be found year round.

    If you are unable to find fresh chiles, you can use frozen roasted green chiles. They are readily available in the freezer section of many grocery stores and you can also order them online at places like The Hatch Chile Store.

    I do discourage you from using canned green chiles though. In my experience, they do not add any spice and contain additives that tend to add a different and less desirable flavor to the recipes.

    How to Roast Green Chiles

    Simple ways to roast green chiles at home #roastedgreenchiles
    Chiles on comal #roastedgreenchiles

    Roasting green chiles at home is very easy. I like to roast big batches at a time and then freeze them to have on hand for recipes like this one. I have a blog post called Simple Ways to Roast Green Chiles at Home that breaks down the steps.

    Picking Avocados

    Using deliciously ripe avocados are key in any good guacamole. To pick the best avocados for guacamole, follow these tips:

    • The avocados should have a dark green, almost black, color.
    • Very gently squeeze the avocado. A ripe avocado will yield slightly. If it is too hard then it is not yet ripe.
    • Do not buy avocados that are mushy or are overly soft. These will be overripe or could have been damaged by people poking them to check their ripeness.
    • One thing I like to do is buy a few green, firm avocados to use later in the week. Then I leave them on my counter for 3-5 days until they are ready to use.
    • To speed up the ripening process, you can stick the unripe avocados in a paper bag or wrapped in newspaper. The avocados should be ready to use in 2-3 days.

    How to Make Roasted Chile Guacamole

    Green Chile and onion on a comal for Roasted Green Chile Guacamole
    Green Chile Guacamole ingredients mixed in a bowl
    Roasting

    Begin by roasting and peeling 2-3 green chiles as described in this blog post.

    Next, roast ¼ of a sliced onion on a comal (flat griddle) until charred (but not burned) all the way around.

    Dice the onion, green chiles, and cilantro.

    Mash

    In a medium bowl, mash 2 avocados with the back of a fork or a masher until it reaches your desired consistency. Some people prefer their guacamole creamy while others like it chunky.

    Mix

    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

    Serving

    Serve this Mexican side dish with carne asada, on tacos, with grilled or roasted chicken, in quesadillas, on eggs, on top of salads, or with tortilla chips as a dip. I also love to just warm up a corn tortilla, spread some guacamole on it with a sprinkle of salt and enjoy.

    Storing

    Guacamole is always best served fresh. The problem with storing guacamole is it tends to turn brown. Fortunately, the lime juice in this guacamole will help it from turning brown too quickly.

    To slow the browning process even more, transfer the leftover guacamole to 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.

    Special Tips

    • 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.
    • Do not use too much onion or else the guacamole will turn out sweet.
    • Do not burn the onion or it will taste bitter.
    • With all the fresh ingredients, this guacamole is nutritious, full of healthy fats, and Whole30 compatible.

    I hope you enjoy!

    Please leave a comment below if you make this or tag me on Instagram @everydaylatina.

    Check out these other recipes featuring roasted green chiles:

    • Potato Patties with Chile con Queso
    • Mushroom and Green Chile Soup with Ground Turkey
    • Pork Green Chile with Spinach
    • Roasted Green Chile Pastel de Papa
    • Creamy and Cheesy Chile Verde con Queso
    A bowl of Green Chile Guacamole with roasted chiles and tortilla chips in the background

    Recipe

    Green Chile Guacamole in a brown bowl

    Roasted Green Chile Guacamole

    by Gemma Aguayo-Murphy
    Roasted Green Chile Guacamole combines buttery avocados, earthy roasted green chiles, sweet charred onions, zesty lime juice and fresh cilantro. The result is a deliciously smoky, zesty, and spicy side dish, that is also healthy and easy to make.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine Mexican
    Servings 6

    Equipment

    • 1 comal (flat griddle)
    • 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 tablespoon cilantro, diced
    • 1 lime
    • Kosher salt (to taste)

    Instructions
     

    • Begin by roasting and peeling 2-3 green chiles as described in this blog post.
    • Roast the slice of onion on a comal (flat griddle) until charred (but not burned) all the way around.
    • Dice the onion, green chiles, 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.
    • 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.
    • Do not use too much onion or else the guacamole will turn out sweet.
    • Do not burn the onion or it will taste bitter.
    Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

    More Sides

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    • Brown bowl with Mexican white rice with corn
      Mexican White Rice with Corn
    • Ensalada de Coditos in a brown bowl with a red bell pepper and stalk of celery beside it.
      Ensalada de Coditos (Mexican Macaroni Salad)
    • Mango Pico de Gallo

    About Gemma

    Gemma is the recipe developer, writer and food photographer behind Everyday Latina. Gemma was born in Mexico, but has spent the majority of her life in the United States. She has been sharing recipes since 2018 with an emphasis on her parents' traditional Mexican cuisine and a focus on clean, healthy ingredients. Her goal is to build a community of people who appreciate family, food and culture and, who like her, want to live a healthy, happy everyday life.

    Reader Interactions

    Comments

    1. Emma

      April 20, 2023 at 10:01 am

      5 stars
      The lime juice and green chiles taste so good in this!

      Reply
      • Gemma

        April 21, 2023 at 6:54 pm

        Hi Emma, I love that combo too! Thank you!

        Reply
    2. Nancyellen Morris

      September 24, 2022 at 3:52 pm

      I have chopped fire roasted green chile in jars. How much green chile should I use?

      Reply
      • Gemma

        September 30, 2022 at 2:29 pm

        Hi Nancyellen, I would start with 1/2 of a cup, then add another half a cup if it needs more spice.

        Reply
    3. Tina

      August 30, 2022 at 3:20 pm

      5 stars
      Love the combo of green chile with the other ingredients in this guacamole!

      Reply
      • Gemma

        September 01, 2022 at 10:37 am

        Thank you, I love the combination too!

        Reply

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    Hi, I'm Gemma! I am originally from Mexico and the recipe developer, writer, and food photographer behind Everyday Latina. Here you will find traditional Mexican cuisine and a focus on clean, healthy ingredients. 

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