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.