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Guacamole With Lime And Roasted Chilies

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsB3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 3 Poblano chilies - (abt 12 oz) - seeNote

  2. 1 Jalapeño chili (large)

  3. 8 tablespoons 120ml Fresh lime juice

  4. 1 tablespoon 15ml Plum tomato - seeded, chopped (large)

  5. 2 tablespoons 30ml Green onions - finely chopped (small)

  6. 1 teaspoon 5ml Grated lime peel

  7. Salt - to taste

  8. 2 Ripe avocados - peeled, pitted (large)

  9. 2/3 cup 41g / 1.4oz Finely-chopped onion

  10. 1/2 cup 8g / 1/3oz Coarsely-chopped fresh cilantro - (packed)

  11. 1/4 teaspoon 1 1/3ml Ground cumin

Instructions Jump to Ingredients ↑

  1. * Note: Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

  2. 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.

  3. 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.)

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

  5. This recipe yields 6 servings.

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