Guacamole with Hatch Green Chile

Saturday, 14 Mar 2009


It’s hard to beat guacamole made with Hatch green chile.  Since we’re in Minnesota, we’re using some canned whole chilies my dad shipped up to us. They’re the next best thing to fresh or frozen NM green.


Here’s the rough recipe I used to make this batch of guac.  It does vary a bit each time, and you can change the proportions based on which ingredients you like most and the texture you like.

4 large ripe avocados

1/4 cup minced onions

3/4 cup chopped roasted, peeled, and seeded green chile

1/4 cup diced fresh tomatoes

1 teaspoon diced jalapeno (from a jar)

your favorite salsa to taste (I added about 1/3 cup of Sadie’s)

dash of salt


I start out by roughly mashing the avocados.  You don’t want to mash too much or you’ll end up with avocado puree.  Also, mixing in the other ingredients will break down the avocados even more.


Here are the other ingredients (excluding the tomatoes and jalapenos) before I gently mixed them in.  Some people like to keep guacamole really chunky.  In that case, it’s better not to add in salsa because it does make it a little juicier and smoother. If you want it really chunky and avocado-y, just add diced chilies, tomatoes and onions (and maybe some minced jalapenos and garlic for extra flavor).


This is not such an attractive picture, but this is a good way to store guacamole and keep it from turning brown if you make it up to a few hours before it’s served.  Save the avocado seeds and place them throughout the guac.  Cover the guac with plastic wrap placed directly against the surface, so the guacamole has no exposure to air, and refrigerate.  Be sure to get it out and let it come back to room temperature before you serve it.  A squeeze of lemon or lime juice can also help prevent browning.

Reader's Comments

  1. A real good way to keep guacamole from turning black is to add a little mayonnaise to the mixture

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