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–+ servings
Bowl of green chile guacamole

Green Chile Guacamole

by Gemma Aguayo-Murphy
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mexican
Servings 6
Calories 92 kcal

Equipment

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

Serving: 1 servingCalories: 92kcalCarbohydrates: 7.7gProtein: 2gFat: 6.7gSaturated Fat: 1.4gSodium: 120mgPotassium: 358mgFiber: 3.7gSugar: 1.9gCalcium: 33mgIron: 1mg
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