Guacamole with Lime and Roasted Chilies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips. Ingredients:
3 poblano chilies* (about 12 ounces) |
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 |
2 large ripe avocados, peeled, pitted |
2/3 cup finely chopped onion |
1/2 cup (packed) coarsely chopped fresh cilantro |
1/4 teaspoon ground cumin |
Directions:
1. 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.
2. 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.)
3. Spoon avocado puree into wide shallow bowl. Spoon chili mixture into center.
4. * Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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