Ingredients

The following ingredients have 5 Servings
  • 4 hatch chiles
  • 3 large avocados (pitted and removed from skin)
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh cilantro

Instruction

  • Turn on your oven broiler. Place the rack 6 inches from the top.
  • Line a baking sheet with aluminum foil. Place chilies on baking sheet. Broil until skin is blackened and blistered, about 5 - 6 minutes per side.
  • Transfer roasted peppers to a paper bag and close for 15 minutes. This will allow the peppers to sweat making removing the skin easier.
  • Carefully remove the skins and stems from the peppers. You can also remove the seeds at this time if you want a less spicy guacamole. I did half and half because I like a little heat. Chop the peppers.
  • Mash the avocados together in a bowl. Add in remaining ingredients and chopped peppers. Mix well. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve.