Guacamole with Roasted Green Chiles

Line a baking sheet with aluminum foil for easy cleanup, then preheat the broiler. Arrange the hatch or Anaheim peppers on the prepared sheet and place them under the broiler until the tops are blistered and charred. Use tongs to turn the peppers and continue broiling, repeating the process until all sides are evenly blistered. Once they’re charred all around, transfer the peppers to a bowl and cover them so they can steam for about 10 minutes, which loosens the skins and makes them easy to peel.

Once the peppers have finished steaming, peel off the skins. Cut off the stem end, slice the peppers open, and remove the seeds and membranes. Dice the cleaned peppers into small pieces and set them aside.

Slice the tomato in half and scoop out the insides to prevent watery guacamole and help the tomato keep its shape when diced. Dice a quarter of a white onion, stem, seed and dice a fresh jalapeño pepper, and chop 1/4 cup of cilantro.

Peel avocados, remove pit and mash pulp with a fork or potato masher to desired consistency.

Place the ingredients in a large bowl, add half a tablespoon of salt and one tablespoon of lemon juice, then stir until everything is well combined.

Serve with chips or raw vegetables.

Enjoy!

Love this guacamole recipe? Check out these: Corn Poblano & Bacon Salad, Mango Salsa Salad, Jalapeño Pico de Gallo and our Taqueria-Style Salsa.