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.
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