Guacamole with Lime and Roasted Chiles

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Ingredients:

3 poblano chiles
1 large plum tomato, seeded, chopped
2 large ripe avocados, peeled, pitted
1/4 tsp. ground cumin
1 large jalapeno chile, stemmed, seeded and chopped
2 small green onions, finely chopped
2/3 cup finely chopped onion
8 Tbsp. fresh lime juice
1 tsp. grated lime peel
1/2 cup (packed) coarsely chopped fresh cilantro

Instructions:

Char the poblano chiles directly over a gas flame or under a broiler until they are blackened on all sides. Enclose the chiles a in paper bag for at least 10 minutes and up to 1 hour. Peel, seed, and finely chop the poblano chiles, then mix them with 1 Tbsp. of lime juice, the chopped tomato, green onions and lime zest in a small bowl. Season to taste with salt.

Puree the avocados, jalapeno, chopped onion, cumin, cilantro and 7 Tbsp. of lime juice in a food processor until almost smooth, then season with salt.

Spoon the avocado puree into a wide shallow bowl and spoon the chile mixture into the center. Serve with fresh tortilla chips.

Recipe from Bon Appetit Magazine, August 2002.