Fire-Roasted Poblano Guacamole Recipe
Photo: Valentina Rice
The roasted poblanos give this guacamole a wonderful smoky flavor. Cesar Sanchez, of Zukali Mexican Gourmet, is a master of fire-roasted peppers and salsas. He started making them for friends at cookouts in his hometown of McKinney, Texas, and they became so popular that he turned them into a successful business, supplying gourmet stores across the country.
Serves 6
2 poblano peppers
3 ripe avocados
1/2 onion, finely chopped (about 1/2 cup)
3 Tbsp. cilantro leaves, finely chopped
1 Tbsp. freshly squeezed lime juice
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 ripe tomato, diced
Directions
Place the poblano peppers directly onto the open flame of your stove. Alternatively, if you do not have a gas stove, you can place them on a baking sheet under the broiler. Using tongs, turn the peppers every 2 to 3 minutes, until they are fully charred and blistered all over, about 10 minutes.
Once charred, place the peppers in a paper or plastic bag, close tightly and let them sweat and cool for about 20 minutes. You should then be able to peel them very easily using paper towels. Once they are peeled, make a slit down the side of each pepper and remove and discard its cluster of seeds and veins. Finely chop the poblanos.
To make the guacamole, cut the avocados in half, set the pits aside and scoop the avocado flesh into a mixing bowl.
Using a fork, or a potato masher, mash the avocado. Add the chopped poblanos, onion, cilantro, lime, salt and pepper and mix well. Remember that much of this is done to taste because of the variability of the fresh ingredients. Start with this recipe and adjust the flavorings to your taste.
At this stage, you can place the avocado pits on top of the guacamole and cover with plastic wrap, pressed down on the surface to prevent oxidation, and refrigerate. Add the diced tomato just before serving.
From Recipes from Many Kitchens: Celebrated Local Food Artisans Share Their Signature Dishes (Page Street Publishing) by Valentina Rice.
Serves 6
Ingredients
Directions
Place the poblano peppers directly onto the open flame of your stove. Alternatively, if you do not have a gas stove, you can place them on a baking sheet under the broiler. Using tongs, turn the peppers every 2 to 3 minutes, until they are fully charred and blistered all over, about 10 minutes.
Once charred, place the peppers in a paper or plastic bag, close tightly and let them sweat and cool for about 20 minutes. You should then be able to peel them very easily using paper towels. Once they are peeled, make a slit down the side of each pepper and remove and discard its cluster of seeds and veins. Finely chop the poblanos.
To make the guacamole, cut the avocados in half, set the pits aside and scoop the avocado flesh into a mixing bowl.
Using a fork, or a potato masher, mash the avocado. Add the chopped poblanos, onion, cilantro, lime, salt and pepper and mix well. Remember that much of this is done to taste because of the variability of the fresh ingredients. Start with this recipe and adjust the flavorings to your taste.
At this stage, you can place the avocado pits on top of the guacamole and cover with plastic wrap, pressed down on the surface to prevent oxidation, and refrigerate. Add the diced tomato just before serving.
From Recipes from Many Kitchens: Celebrated Local Food Artisans Share Their Signature Dishes (Page Street Publishing) by Valentina Rice.
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