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Hatch Chile Guacamole
By Chef Tom Fraker

Hatch Chile Guacamole


2 cloves Melissa's Peeled Garlic, minced
2 Shallots, minced
2 Roma Tomatoes, ends trimmed; diced
4 ripe Avocados, seeded; peeled; diced
2 Limes, juiced
2 teaspoons Melissa's "Don Enrique" Hot Hatch Pepper Powder


Place all of the ingredients in a mixing bowl and mash and mix until smooth and creamy. Serve with chips.

Makes about 2-4 servings


An easy way to prep the avocados is to cut them in half lengthwise.

Twist to pull them apart and carefully insert a knife into the pit. While twisting pull up to remove it.

Slice the avocado pulp down and across without cutting through the skin. Take a large spoon and scoop under the meat to lift it out.

Recipe from Hatch Chile Cookbook