Cut the avocado in half. Twist to remove the pit. Scoop out the pulp. Place in a medium-size bowl and mash the avocado with a fork so that the mixture is a bit chunky.
Add the onion, cilantro, chile, and salt. Drizzle the lime juice over all the ingredients and give everything a good stir, but don't overdo it.
Serve with blue corn tortilla chips or veggies.
Notes
If you can’t find Hatch chile peppers this recipe can also be made with Anaheim chile peppers, or for a mild chile pepper, try poblanos.
For best flavor, do not use canned chile, use fresh roasted chile.
If you are unsure how to roast chile peppers, please refer to this blog post: How to roast chile peppers.
If you like spice, add finely minced jalapeño to the guacamole.
If you are not a fan of cilantro feel free to omit.
Make ahead tip: Avocado oxidizes (turns brown) when exposed to oxygen for too long. Prep any of the ingredients as early as you like, but leave the avocado mashing until the last minute.