Green chile guacamole is a no-brainer. Stir a few (or more) spoonfuls of chopped, roasted New Mexico green chile into your homemade guacamole. The chile adds a nice earthy, slightly smoky umami to the guac. And if you need a guacamole refresher, see below for my easy recipe.
The two secrets to great guacamole:
#1: A balance of salt and acid (lemon or lime juice or vinegar).
#2: Not too much garlic.
So, start by making the guacamole you like. Then, add the chopped roasted green chile (I use a little more than I think I need). Stir and taste. There’s no way around tasting and adjusting so just get comfortable doing it.
The smoky spicy peppers and the creamy avocado are natural companions. If you make this a couple of hours ahead (but not too much more than that), store it in a container with a piece of plastic wrap pressed directly into the guacamole to keep the air out and prevent it from turning brown. Cover the container with it’s lid.
Store the leftovers the same way, but there won’t be any.
Green Chile Guacamole
2 ripe avocados
1 small clove garlic, peeled
Salt, to taste
Juice of half a lemon
1/4 to 1/2 cup chopped roasted and peeled green chile
Halve the avocados and scoop the pulp into a small bowl. Smash the garlic with the side of a knife. Sprinkle liberally with salt. Mince and mash the garlic into a paste. Add the garlic to the avocado. Add the lemon juice. Mash the ingredients together until chunky with a fork. Stir in as much green chile as you like. Taste and add additional salt and lemon juice as needed. Makes about 1 1/2 cups.
