Roasted Poblano Guacamole with Garlic and Parsley

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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2 medium (about 6 oz.) fresh poblano chiles
6 oz. (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 Tbsp. chopped fresh flat-leaf parsley
3 medium-large (about 1-1/4 pounds total) ripe avocados
1-2 Tbsp. fresh lime juice
2 Tbsp. grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
A few slices of radish for garnish


The poblanos, tomatoes, and garlic:

Lay the poblanos, tomatoes, and garlic on a baking sheet and set 4″ below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered, and blackened in spots and the garlic is soft, about 12-13 minutes. Place the chiles in a bowl, cover with a towel, and let them stand for 5 minutes. Wipe off the blackened skins and pull or cut out the stems, seed pods and seeds. Rinse quickly to remove any stray seeds and bits of char.

When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic. In a mortar or food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, its best to start with the garlic, then add the poblanos)and place in a large bowl. Chop the roasted tomatoes (for this recipe, its best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.

Finishing the guacamole:

Cut the avocadoes lengthwise in half around the pits. Twist the halves apart and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors. Cover with plastic wrap, placing it directly on the surface, and refrigerate until youre ready to eat.

To serve:

Scoop into a decorative bowl or Mexican mortar and sprinkle with the queso anejo and stud with the radish slices.

Recipe courtesy of Mexico: One Plate at a Time (Scribner, 2000) by Rick Bayless.