Guacamole With Lime And Roasted Chilies
By á-174942
Ingredients
- 3 poblano chilies - (abt 12 oz) see * Note
- 1 large jalapeño chili
- 8 tablespoons fresh lime juice
- 1 large plum tomato seeded, chopped
- 2 small green onions finely chopped
- 1 teaspoon grated lime peel
- Salt to taste
- 2 large ripe avocados peeled, pitted
- 2/3 cup finely-chopped onion
- 1/2 cup coarsely-chopped fresh cilantro - (packed)
- 1/4 teaspoon ground cumin
Details
Servings 6
Preparation
Step 1
* 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.
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