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Excellent guacamole, made without sour cream
Serve with jicama sticks, radish slices, peeled cooked shrimp, corn tortilla chips
3 poblano chilis (fresh green chilis, often called pasillas), about 12 ounces
1 large jalapeno chili
8 tbsp fresh lime juice (about 3 limes)
1 large plum tomato, seeded, chopped
2 small green onions, finely chopped
1 tsp 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 tsp ground cumin
Char chilis directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag at least 10 minutes or up to 1 hour. Peel and seed chilis, and finely chop.
Mix chilis and 1 tbsp lime juice, tomato, greeen onions, and lime peel in small bowl. Season with salt.
Puree next 4 ingredients and 7 tbsp lime juice in processor until almost smooth. Season with salt.
(Chili mixture and guacamole can be made 1 day ahead. Cover separately and refrigerate.)
To serve: spoon avocado puree into wide shallow bowl. Spoon chili mixture into center.
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