Loaded Roasted Chile Guacamole
Baby’s due in a little over a week, and all I’ve wanted to do lately is sit on the couch with a big bowl of something. What that “something” is changes by the hour. Sometimes it’s watermelon. Or fresh pineapple. Or ice cream. Or THIS guacamole and a big bag of chips.
I heart guacamole a whole bunch. I love both my classic version and my lazy version. When I tried this chunky, roasted chile guacamole, I knew it wasn’t going to last long when the rest of the family started eating on it.
When I shopped for chiles this last time my grocery store’s selection was abysmal. Usually I can get some New Mexico or poblano chiles, but all they had was jalapenos and yellow chiles. I grabbed two yellow chiles, two jalapenos, and a red jalapeno.
Roasting the chiles tames their heat, but not completely. This was a lot spicier than I had intended, but it was SOOO good. I’m pretty sure it hit my threshold of heat — my nose runs a little, but I’m not in any pain yet. And I can still taste my food.
You can totally customize it and make it as spicy as you want. If you want a more mild chile, use New Mexico chiles or even bell peppers.
This did not last long. I totally should have stashed this one in the back of the fridge for an afternoon “snack” the next day.
- 3 large or 5 small fresh chiles (any kind)
- 1 medium lime
- 3 medium ripe avocados, pitted and peeled
- 3 green onions, chopped
- 1/3 cup chopped fresh cilantro
- 1/4 tsp ground cumin
- 1/2 cup medium-diced fresh tomato
- 2 radishes, sliced
- fresh veggie sticks or veggie chips, for serving
- Roast chiles under an oven broiler, on a grill, or directly on a gas burner. Turn occasionally until outside of pepper is covered in black, charred spots. This should take 8-10 minutes.
- When chiles are roasted, place in a bowl, cover, and set aside to steam for a few minutes. When cool enough to handle, peel, seed, and chop the chiles. (The skin should be easy to remove if you make sure to let them steam.)
- Zest and juice the lime into a medium bowl. Add avocado and coarsely mash.
- Stir in the scallions, cilantro, cumin, and salt. Season to taste with salt and lime juice. Fold in the tomatoes and roasted chiles.
- Transfer to a serving bowl and top with sliced radishes.