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Hatch Chile Pepper Guacamole

August 15, 2013 By Talya Tate Boerner 2 Comments

Texas produce aisles are overflowing with hatch chile peppers. My neighborhood Whole Foods roasts giant batches on the sidewalk out front, luring cars into the parking lot without knowing why.

Hatch chile season doesn’t last long so buy now and freeze for later.

Add a tablespoon to your regular guacamole recipe for extra-great flavor.

grace grits and gardening

Ingredients

4 ripe avocados
1/4 cup chopped tomato
1 & 1/2 tablespoon finely chopped red onion
Hatch pepper (or jalapeño or serrano) chopped, seeds removed, to taste
2 teaspoons cilantro, chopped
2 cloves garlic, finely chopped
Juice of one-half large lime
1/2 teaspoon cumin
Sea salt and pepper, to taste

Blend all the ingredients together, except avocado. Mash avocado in a separate bowl and fold into other ingredients. Serve immediately.

talya

p.s. I like to sprinkle goat cheese on top.

Click HERE for more information on New Mexico Hatch Chiles.

hatch chiles

Filed Under: Food & Recipes Tagged With: Food

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Comments

  1. Writercat59 says

    August 16, 2013 at 3:44 am

    Wow, those sidewalks must be hot to roast chili peppers on them! But you did say the temps go over 100F all the time. 😉

    Sounds nice and spicy! I can practically feel them burning my mouth!

    Reply
  2. Amanda Haney says

    August 18, 2013 at 6:45 pm

    My Husband puts green chiles in EVERYTHING. He is a foodie, so I definitely am going to try your recipe. Thanks for sharing! 🙂

    Amanda @ http://princessofthepanhandle.com

    Reply

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Hi! I'm Talya Tate Boerner. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (Now Available!)

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