Grilled Poblano Guacamole
Recipe and photo by Tami Ganeles Weiser
servings (1 cup total)
Prep Time: 10 minutes Cook Time: 5 minutes
Rich and flavorful, this guacamole is a great match for any dish from Latin America and the Caribbean. Poblanos can be found at most major supermarkets. If you can’t find these deep, dark green beauties, you can substitute the milder cubanelle peppers.
2 fresh green poblano chili peppers
2 ripe avocados, peeled, pitted, and sliced
2 tablespoons fresh lime juice
½ teaspoon salt
1 medium red tomato, peeled, seeded, and chopped
- Grill the poblano chilies under a broiler, turning to char on all sides. Place them in a closed plastic bag to steam for 5 minutes. Peel off their skins under cold running water.
- Split the chilies lengthwise and remove the stems and seeds. Using a blender or food processor, combine the chilies, avocados, lime juice, and salt and pulse until smooth. Pour into a bowl and stir in the salt and tomato. Adjust the seasonings. Serve immediately.
This is really best when eaten immediately. To store, cover with Saran Wrap brand plastic wrap and uncover just before serving.