Hatch Green Chiles
2 small ripe avocados
1 tablespoon minced red onion
1 small clove garlic, minced
2 teaspoons roasted Hatch chile, minced
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Halve and pit one avocado, and scoop flesh into medium bowl. Using a fork, mash lightly with onion, garlic, Hatch chile, cilantro and salt until lightly combined.
Halve and pit the other avocado. Using a dinner knife, carefully make ½-inch crosshatch incisions in avocado’s flesh, cutting down to but not through the skin.
Using a spoon, scoop the avocado flesh from the skin; transfer chunks to bowl with mashed avocado mixture. Add lime juice and mix lightly with fork until combined but still a bit chunky.