Roasted Hatch Chile Guacamole (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
3 fresh Hatch green chiles (Anaheim/California chiles can substitute for milder flavor)
02 -
1 ear of corn
03 -
2 large avocados or 4 small avocados (approximately 2 cups when mashed)
04 -
3 tablespoons minced red onion
05 -
½ cup finely chopped fresh cilantro
06 -
½ teaspoon ground cumin seed
07 -
½ teaspoon fine sea salt
08 -
Juice of ½ lime
# How to Make It:
01 -
Position an oven rack to the highest level and preheat the broiler to high.
02 -
Wearing protective gloves, remove the tops from the Hatch chiles and cut them in half lengthwise. Remove the seeds and optionally the membranes for a milder flavor.
03 -
Line a sheet pan with foil and arrange the chile halves in a single layer with flesh side down. Broil until skins are blackened and blistered, about 10 minutes, repositioning the pan as needed for even charring.
04 -
Transfer the roasted chiles to a sealed plastic bag or covered heatproof bowl and let them steam for 15 minutes.
05 -
While wearing gloves, remove as much skin as possible from the chiles, dice the flesh, and set aside.
06 -
Char the corn over a gas flame or in a very hot cast iron skillet, turning to ensure even blistering. Remove once charred but before the kernels cook through. Allow to cool.
07 -
In a medium bowl, mash the avocados and incorporate the minced onions, cumin, salt, and half the lime juice. Adjust seasoning to taste before folding in the cilantro.
08 -
Fold in half of the diced roasted chiles (starting with about 3 tablespoons), then taste and add more according to your heat preference.
09 -
Cut the blistered kernels from the cob and fold them into the guacamole mixture.
10 -
Make final adjustments to salt and lime juice. Serve garnished with additional cilantro and diced red onion.
# Handy Tips:
01 -
For more detailed pepper roasting instructions, see 'How to Roast Sweet and Hot Peppers' guide.
02 -
Canned fire-roasted Hatch chiles or other canned green chiles can be used as alternatives.
03 -
Frozen or canned corn can substitute for fresh; sear in a hot cast iron skillet to replicate the blistered flavor.