What’s better than guacamole? Hatch chile guacamole! I love the amount of recipes you can make this time of year using hatch chiles. Thinking of all the possibilities reminds me of Forrest Gump where he references all the foods you can make using shrimp, this time it’s…hatch chile burgers, hatch chile enchiladas, hatch chile poppers, hatch chile mac and cheese, hatch chile chili… Today we are going to combine these seasonal chiles with one of my favorite foods – guacamole. Let’s kick it up a notch by using roasted garlic and bacon.

Ingredients:

• 2 hatch chiles
• 2 cloves garlic
• Olive oil
• 3 hass avocados
• 1/2 onion, diced
• 1/2 cup tomato, diced
• 1 lime, juiced
• Salt & pepper to taste
• 2 tbsp chives, minced
• 2 slices bacon, cooked, chopped

Steps:

1. Pre-heat oven to 400 F.
2. Place garlic cloves on foil, add a splash of olive oil, wrap up cloves in foil. Place hatch chiles on a baking sheet with foil. Roast garlic cloves and hatch chiles in oven for about 15 minutes, or until chile skin begins to blacken.
3. Once chiles are cooled, peel off outer layer of skin. Remove seeds. Chop chiles into small pieces.
4. Mince garlic cloves.
5. Peel and mash avocados in medium serving bowl.
6. Mix in garlic, chiles, onions, lime juice, salt pepper.
7. Gently stir in tomato.
8. Top with chives and bacon.

Enjoy with tortilla chips and a margarita!