Succotash
Farideh Sadeghin
104 ratings with an average rating of 4 out of 5 stars
104
35 minutes
Chile Verde Guacamole
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 3 cups (4 to 6 servings)
- 1fresh Anaheim chile
- 1serrano chile, finely chopped
- 3tablespoons finely chopped white onion
- 2tablespoons coarsely chopped cilantro leaves and tender stems
- 1teaspoon kosher or sea salt, plus more to taste
- 3ripe avocados, halved and pitted, meat diced and mashed
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
166 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 2 grams protein; 266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the Anaheim chile on a small baking sheet covered with aluminum foil. Roast it under the broiler, flipping a couple times, until the chile is wilted and its skin is completely charred and wrinkly, 9 to 12 minutes. (Alternatively, you can char the chile directly on a hot comal or a cast-iron pan set over medium heat, or on a grill set to high.)
- Step 2
Place the charred Anaheim chile in a plastic bag and close it well. Let it steam and sweat for 5 to 10 minutes.
- Step 3
As the Anaheim chile steams, add the serrano chile, onion, cilantro and salt in a bowl or molcajete, and mash until combined. Add the avocado and continue to mix and mash until you form a chunky purée.
- Step 4
Once it is cool enough to handle, remove the Anaheim chile from the bag, slip off the charred skin, make a slit down the side and remove the seeds and stem. You could rinse the chile under a thin stream of water, to help remove the seeds, or rinse it off by dipping it into a bowl of water.
- Step 5
Finely chop the Anaheim chile. Add it to the avocado mixture, and stir to combine. Season to taste with salt.
Private Notes
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Cooking Notes
Melva L
No reason to fire up the grill or broiler. Char the chiles over your gas burners on your cooktop; watch closely. I spear them with a meat fork so I can control the char. I also use this technique for red and yellow bell peppers (slice thinly along with good onions and dress with a good vinegar & olive oil. Let set for an hour or so. Makes a dandy relish for pork or chicken) Sadly, I have no advice for folks with electric cooktops so the broiler it is
pat
Paper bag, not plastic to steam your charred peppers.
Patricia
You can clean the roasted chiles up by stripping any remaining seeds off with the dull side of a knife or between your fingers. Rinse your fingers or the knife under running water, not the chile. Rinsing a roasted chile or red pepper rinses off the delicious smokey taste and leaves it watery.
AD
Hi Paulette! One method that helps keep guacamole from turning brown is to put the pit or pits from the avocados in it. They’re big enough that you won’t accidentally eat them, but small enough that they won’t be a hindrance. I’ve found this works pretty well. Happy cooking!
Susan
Ok, after 50 years of guac, this was the champ. First time ever without lime. Had primo avocados, And Pati’s additions made the whole dish so bright and flavorful. White onions are essential. Don’t even try this with a yellow onion. Revolutionary.
RebeccaR
I’ve been a devoted “lime in my guacamole” maker but will definitely try this recipe. One thing I’ve done in my version is to grate some onion, on a box grater, rather than mince, which gives an extra juicy onion “bite” to the flavor. Try it!
LR
I never use lime in my guacamole, I always use lemon. It's a trick I learned years ago and tasters always say I make the best guac.
Eudora
Do not use a plastic bag to sweat the roasted peppers, use a paper bag (which can then be composted).
emil
There's a version of this made with tomatillos--I use about 5 medium ones, canned or cooked to soften, for 2 avocados. Then just serrano, half a small onion, and as much cilantro as you like. No lime. Salt to taste. If you cooked the tomatillos yourself, then add a bit of the liquid to loosen the guacamole, if you wish. I blend the tomatillos, the onion, the serrano --usually canned and even then I remove most of the seeds--and then I mash in the avocados by hand for a slightly chunky texture.
Michele Mix
Just stopped reading this recipe and went and made this. Avacados were perfectly ripe. Had everything on hand and made myself some avacado toast (actually avacado english muffins that were homemade. Oh my, soooooooooo good. I added about a tablespoon of sour cream. Will surly make this again. Thanks much.
George
Please don't come at me, as I'm fully-aware this is not typical or traditional, but a great friend to avocado, in either guacamole or on avocado toast, is extra-virgin olive oil. The best one you have, which for me is usually a great Tuscan oil, added to taste. Don't knock it until you try it!
Jeff
Never, ever, rinse the chilis after removing the charred skins. If you do you will send lots of the rich chili flavors down the drain.
Leskap19
Very tasty! Next time add whole Serrano for more zip and only use about 2/3 salt. A tiny bit too salty
Leskap19
We loved this. Made as written. Just a tiny bit too salty for me and will cut back slightly next time. That’s the only change I will make.
Darryl
Why does not the recipe mention anything about removing the seeds from chilies? You do or not?
MitMoi
Step 4 "... make a slit down the side and remove the seeds and stem. You could rinse the chile under a thin stream of water, to help remove the seeds, or rinse it off by dipping it into a bowl of water."
George
remove them if you want less heat, keep them if you want more.
Rich
This is the kind of guacamole I grw up eating in AZ, which, of course, borders AZ. Limes don't grow well in the Arizona-Sonora desert.
Kevin
Double the onion Add juice from one lemon and two limes
Mike
Jalapeno, lime cumin, tomatoes, onions, cilantro is what makes a classic guacamole.
Brigid H
Loved it. Absolutely delicious and a big hit with my family.
RebeccaR
I’ve been a devoted “lime in my guacamole” maker but will definitely try this recipe. One thing I’ve done in my version is to grate some onion, on a box grater, rather than mince, which gives an extra juicy onion “bite” to the flavor. Try it!
Michele Mix
Just stopped reading this recipe and went and made this. Avacados were perfectly ripe. Had everything on hand and made myself some avacado toast (actually avacado english muffins that were homemade. Oh my, soooooooooo good. I added about a tablespoon of sour cream. Will surly make this again. Thanks much.
emil
There's a version of this made with tomatillos--I use about 5 medium ones, canned or cooked to soften, for 2 avocados. Then just serrano, half a small onion, and as much cilantro as you like. No lime. Salt to taste. If you cooked the tomatillos yourself, then add a bit of the liquid to loosen the guacamole, if you wish. I blend the tomatillos, the onion, the serrano --usually canned and even then I remove most of the seeds--and then I mash in the avocados by hand for a slightly chunky texture.
Patricia
You can clean the roasted chiles up by stripping any remaining seeds off with the dull side of a knife or between your fingers. Rinse your fingers or the knife under running water, not the chile. Rinsing a roasted chile or red pepper rinses off the delicious smokey taste and leaves it watery.
Susan
Ok, after 50 years of guac, this was the champ. First time ever without lime. Had primo avocados, And Pati’s additions made the whole dish so bright and flavorful. White onions are essential. Don’t even try this with a yellow onion. Revolutionary.
pat
Paper bag, not plastic to steam your charred peppers.
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