It's been an extremely hot week here in Texas, and the only way I have survived it is due to the proximity of a frozen yogurt place to our apartment and by immersing myself in the Olympic Games on TV. Along with most everyone else, my favorites have included the women's gymnastics and the swimming. It is simply incredible!! Every time the Olympics roll around I am completely in awe of their talent and dedication. I also feel like, what am I doing with my life? Anyways, I am so proud of Team USA this year!
This past weekend was busy but exciting because we had a few of my Filipino family come visit from Washington D.C., as well as some of my family drive in from Houston. We had a crab fest, hung out by the pool at Lakeway Resort, and ate tons of food--as per usual! My mom and aunt (and the cousins) even went down the big pool slide! (Okay so it was in the kids section but it was steeper/faster than we thought...) It was a fun weekend and made me so thankful that we are now living in Texas to be here to experience time with family. We even had our first guest at our new apartment when my cousin Ann stayed over!
If there's one thing I know about food, it's that adding avocados to anything makes it so much better. And when it is the main star, such as in guacamole, things can't get much better. Since moving back to Texas we've been eating chips and salsa or guacamole a lot, and I've begun making it at home once again. And sure, you could buy green chiles in a can, but roasting them fresh adds a smoky flavor you just can't get from a can!
Roasted Hatch Green Chile Guacamole
- 2-3 large hatch green chiles
- 4 large avocados, skins and seeds removed
- 1 red onion, diced
- 1 tomato, chopped,
- juice of 1 lime
- 1 tbl. cilantro
- 1/4 tsp. salt
Directions: Preheat the broiler on your oven. Lay the green chiles on a baking sheet lined with foil. Place the pan under the broiler and cook until the skin is mostly black, about 15-20 minutes.
While the chiles are still hot, put them in a plastic bag so that they will steam and the skins will become soft. After a couple of minutes, remove from the bag. Scrape the black skins off of the chiles, and then scrape out the seeds inside. Finely dice.
In a large bowl, mash avocados until smooth with a fork. Combine chiles, red onion, tomato, lime juice, cilantro, and salt. Serve with tortilla chips!