Roasted Green Chile Guacamole

Roasted Green Chile Guacamole combines perfectly ripe avocados with smoky, roasted green chiles, sweet, charred onions, and a splash of zesty lime juice. Easy to make, healthy, and customizable, this recipe is delicious as a dip, topping, or side dish and perfect for any occasion.

Growing up in a Mexican household, the aroma of roasting chiles was a familiar, comforting, and beloved scent. It always signaled the preparation of a special dish, such as Chile Verde con Queso or Chiles Rellenos.

Today, I'm sharing a recipe inspired by my love for roasted chiles and by my mom's 4-Ingredient Guacamole recipe. This version features roasted green chiles, which add a smoky depth and a hint of heat, and an amazing flavor that you will absolutely love.

Jump to:

• Why You'll Love This Recipe
• Ingredients & Substitutions
• What Chiles to Use
• How to Roast Green Chiles
• How to Pick Avocados
• How to Make Roasted Chile Guacamole
• Tips and Variations
• FAQ
• Recipe

Why You'll Love This Recipe

• Great Flavor: The combination of roasted chiles, perfectly ripe avocados, fresh cilantro, charred onions and zesty lime creates a delicious balance of flavors and textures.
• Simple and Easy to Make: With just a few key ingredients, this recipe is incredibly easy to prepare and is ready in no time.
• Customizable: This recipe is easily customizable to your taste. Adjust the amount of chiles for your desired level of heat, or add jalapeños for extra flavor and spice.
• Healthy and Nutritious: This recipe is made with fresh ingredients. It is nutritious, full of healthy fats, and Whole30 compatible.

Check out these other delicious recipes with green chile, Ground Turkey Soup Recipe, Colorado Pork Green Chile and Potato Patties with Chile con Queso.

Ingredients & Substitutions

• Avocados: Choose avocados that are ripe but not overripe. See tips below on how to pick the best avocados.
• Green Chiles: Use either roasted Pueblo, Hatch or Anaheim chiles. Find out more about these chiles and how to roast them below.
• Jalapeño (optional): If you prefer a spicier guacamole, you can roast jalapeños and add those too.
• Onion: I like to use white onion but yellow will also work. It's important to use only a small piece since too much onion will overpower the rest of the ingredients.
• Cilantro: Its fresh, citrusy aroma and slightly peppery taste complement the creamy texture of the avocado and the smoky flavor of the roasted chiles.
• Lime: Lime juice adds a tangy, citrusy flavor and also helps to prevent the guacamole from browning too quickly.
• Salt: I like use kosher salt or sea salt for the best flavor.

See recipe card for quantities.

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 is a simple process that can be done on the stovetop, under the broiler, or on the grill. For convenience, I like to roast large batches and freeze them for future use. Check out my blog post for detailed instructions on how to roast green chiles at home.

How to Pick Avocados

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

• The avocados should have a dark, almost blackish green 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.

1. Roast the Chiles: Begin by roasting and peeling green chiles.

2. Roast the Onion: Roast a sliced onion on a comal (flat griddle) until charred (but not burned) all the way around.

3. Dice Vegetables: Dice the onion, green chiles, and cilantro.

4. Mash Avocados: In a medium bowl, mash 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.

5. Mix Ingredients: Mix in diced vegetables to the mashed avocados. 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).

How to Serve

• As a side dish with Carne Asada, Skillet Chicken Fajitas, Pork Flautas, Sopes de Picadillo
• As a filling in quesadillas or burritos
• As a dip with tortilla chips or vegetable stick
• With eggs like Huevos con Jamon, Huevos con Chorizo or Huevos con Salchicha
• I also love to just warm up a corn tortilla, spread some guacamole on it with a sprinkle of salt and enjoy.

How to Store

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.

Tips and Variations

• 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.

FAQ

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