Tomatillo-Poblano Guacamole

By mirandavoegeli

Ingredients

• 1 large poblano chile
• 4 medium tomatillos, husked
• 1 small onion, minced
• 1 garlic clove, minced
• 1/4 cup chopped cilantro, plus 1 tablespoon leaves for garnish
• 1 tablespoon fresh lime juice
• 3 Hass avocados, diced
• Salt and freshly ground pepper
• Baked tortilla chips, for serving

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 1

Preheat the broiler. Put the poblano on a baking sheet and broil as close to the heat source as possible, turning once, until charred all over, about 4 minutes. Transfer the poblano to a small bowl, cover tightly with plastic wrap and let stand for 5 minutes. Rub the skin off of the chile with a paper towel and discard the stem and seeds. Cut the poblano into 1/4-inch dice. Transfer all but 1 tablespoon to a medium bowl.

In a metal baking pan, broil the tomatillos, turning once, until lightly browned, about 3 minutes. Transfer the tomatillos to a food processor and puree.

Add the tomatillo puree to the diced poblano along with the onion, garlic, chopped cilantro, lime juice and half of the avocado; mash well with a fork. Add the remaining avocado and mash lightly. Season with salt and pepper. Transfer the guacamole to a serving bowl and top with the reserved 1 tablespoon of diced poblano and the cilantro leaves. Serve right away with baked tortilla chips.