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.
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
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
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
- Roasting
-
Begin by roasting and peeling 2-3 green chiles as described in this blog post.
Next, roast 1/4 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
Roasted Green Chile Guacamole
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)
- 1/4 slice of a white onion
- 2 tbsp 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.
I have chopped fire roasted green chile in jars. How much green chile should I use?
Hi Nancyellen, I would start with 1/2 of a cup, then add another half a cup if it needs more spice.
Love the combo of green chile with the other ingredients in this guacamole!
Thank you, I love the combination too!