Poblano and Green Chile Guacamole
4-6 ripe avocados
2 poblano peppers
1/4 cup Santa Fe Ole Hatch Green Chile
1 bunch cilantro, chopped finely
1-2 Tbsp. lime juice
salt, garlic powder and red pepper flakes to taste
Directions:
Roast the poblano peppers in a 350-degree oven for 15-20 minutes, until skin is blackened
Once done, allow to cool. Remove seeds, stems and skin and finely dice
In a large bowl, add avocados that have been scooped from the shell and mash with a fork
Add poblanos, cilantro, seasonings and lime juice. Stir to combine
Serve immediately with chips
Click here for Santa Fe Ole Hatch Green Chile
