Hatch Chile Guacamole {Two Ways}

This hatch chile guacamole was created as part of a sponsored post for Market Street.

It’s Hatch Chile season which is truly one of my favorite times of the year! I actually look forward to hatch chiles all summer long! The flavor is delicious, they’re completely versatile, and the price is unbeatable. And once you try this hatch chile guacamole, you’ll start dreaming about hatch chile season too!

I stopped in at Market Street to grab the ingredients. You’ll need three ripe avocadoes, a red onion, and one hatch chile.

I like to roast my own hatch chiles {I throw them whole onto the grill or under the broiler} but this weekend {August 23rd and 24th}, Market Street will be roasting hatch chiles on-site so you can buy them ready to go! But don’t worry if you miss it … most locations will be roasting hatch chiles every weekend in August and sampling hatch chile products as well! August is Hatch Chile Month at Market Street and they celebrate Hatch Chile Fest with roastings, recipes, and special hatch products {I even spotted hatch chile wine the last time I was in the store!}.

To make hatch chile guacamole, in a large bowl mash three ripe avocadoes then stir in 1/4 cup finely chopped red onion, and one finely chopped and seeded roasted hatch chile.

Add 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

I like to serve this savory guacamole with seasoned Market Street deli style chips but it’s great with any tortilla chips.

And if you’re feeling adventurous, I also love to mix this guacamole with an extra ingredient: I toss in half of a diced fresh mango for a fun twist. The sweetness of the mango pairs perfectly with the slight spice of the hatch chiles and it’s delicious!