2 fresh hatch chiles (or fire roasted from Lucky’s Market)

3 large avocados, pitted and removed from skin

1 tablespoon lime juice

1/4 teaspoon ground cumin

1/2 teaspoon salt

2 tablespoons chopped yellow onion

2 tablespoons chopped fresh cilantro

1/4 cup roma tomatoes


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.