Guacamole With Lime And Roasted Chilies

Recipe Ingredients

3		Poblano chilies - (abt 12 oz) - see * Note
1		Jalapeño chili (large)
8 tablespoons	120ml	Fresh lime juice
1 tablespoon	15ml	Plum tomato - seeded, chopped (large)
2 tablespoons	30ml	Green onions - finely chopped (small)
1 teaspoon	5ml	Grated lime peel
		Salt - to taste
2		Ripe avocados - peeled, pitted (large)
2/3 cup	41g / 1.4oz	Finely-chopped onion
1/2 cup	8g / 0.3oz	Coarsely-chopped fresh cilantro - (packed)
1/4 teaspoon	1.3ml	Ground cumin

Recipe Instructions

* Note: Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Char chilies directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag at least 10 minutes and up to 1 hour. Peel, seed, and finely chop chilies. Mix chilies, 1 tablespoon lime juice, tomato, green onions, and lime peel in small bowl. Season with salt.

Puree next 4 ingredients and 7 tablespoons lime juice in processor until almost smooth. Season with salt. (Chili mixture and guacamole can be made 1 day ahead. Cover separately and refrigerate.)

Spoon avocado puree into wide shallow bowl. Spoon chili mixture into center.

This recipe yields 6 servings.

Source:
Bon Appetit, August 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.