Guacamole with Lime and Roasted Chilies

[Guest guest]

Guacamole with Lime and Roasted Chilies

 

3 poblano chilies, about 12 ounces 

1 large jalapeno 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   

 

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.

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

Serves 6.