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.
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.
p.s. I like to sprinkle goat cheese on top.
Click HERE for more information on New Mexico Hatch Chiles.
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!
Amanda Haney says
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