Weekly Recipes

Hatch Guacamole

Hatch Chile Guacamole

 

This is a robust, classic guacamole with the added subtle fire-roasted flavor of Hatch green chiles. Easy to fix, it can be made several hours ahead of time and is guaranteed to be a hit. I like this with the hot green chiles, but it’s also good with mild.

Now do you really get that distinct Hatch flavor? In reality, you first have to start with the right chiles bursting with that flavor; then you have to use enough of them compared to other spices and flavors so you can still taste the Hatch rather than just heat. Plus chunks of Hatch chile will very likely give you that Hatch flavor. In the photo, you can clearly see a chunk or two of the Hatch chile; they are olive green while the avocado is more of a bluish green. There is only 1/3 cup of diced Hatch chile in this recipe. Want more Hatch chile flavor? Use a milder Hatch, like a Big Jim or an Anaheim and increase the amount of chile to maybe 2/3 cup or to taste. You can adjust the heat by adding more minced jalapeno. Uncooked blended dishes like guacamole, fresh salsa, or pico de gallo can always be tweaked to taste to adjust heat or distinct flavors like that Hatch chile flavor.

What do we mean by Hatch chile and the Hatch flavor? I can only describe it as that distinct Hatch flavor that is not related to heat. There are Hatch mild, medium, hot, and x-hot. The Hatch flavor basically comes from the soil and climate of the Hatch Valley in New Mexico, not from the seeds that were planted. You can plant seeds from Hatch Valley chiles in Colorado, and you will get far less of that Hatch chile flavor. Chiles that are sold as Hatch chiles may or may not actually be from Hatch. So… when you buy chiles, taste them before you buy a large quantity.

This is very much a classic recipe. File it in your recipe box and don’t be afraid to tweak it or experiment with it.

First published Feb 2, 2014; updated Sep 4, 2021. This recipe is adapted from a popular recipe by Alton Brown.

Hatch Guacamole
 
Prep time
Total time
 
A classic guacamole with that wonderful Hatch chile flavor blended in.
Author:
Recipe type: Appetizer
Cuisine: Southwestern
Serves: 8 servings
Ingredients
  • 3 large Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • ½ tsp salt
  • ½ tsp cayenne
  • ½ tsp ground cumin
  • ¾ cup finely diced onion
  • ⅓ cup diced hot Hatch green chiles (such as Sandia)
  • ½ tsp finely minced seeded jalapeno
  • 2 Roma tomatoes, seeded and diced
  • 1 clove garlic, pressed
  • 2 tbsp finely chopped cilantro
Instructions
  1. In a large bowl, pour 1 tbsp of the lime juice over the avocados.
  2. Add the salt, cayenne, and cumin and mash with a potato masher.
  3. Stir in the onion, green chiles, jalapeno, tomatoes, garlic, and cilantro.
  4. Stir in another tbsp of lime juice, then adjust lime juice to taste. (A typical lime has about 3 tbsp of juice)
  5. Cover with plastic wrap and let sit for an hour at room temperature before serving. Garnish with cilantro and diced tomatoes, if desired.

 

 

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