Guacamole De Chile Poblano Asado

Roasted Poblano Chile Guacamole With Garlic and Parsley
Rick Bayless
Yield: 6 appetizer servings

2 fresh medium poblano chiles (about 6 ounces; see note)
1 ripe medium round or 2 plum tomatoes (about 6 ounces)
2 cloves garlic, peels still on
3 tablespoons chopped flat-leaf parsley
3 ripe medium-large avocados (about 1 1/4 pounds)
About 1 teaspoon kosher salt
1 to 2 tablespoons fresh lime juice
2 tablespoons finely crumbled dry grating cheese, such as queso aņejo or
A few radish slices, for garnish

Lay poblanos, tomatoes and garlic on a baking sheet and set 4 inches below
a hot broiler. Roast, turning every couple of minutes, until chiles and
tomatoes are soft, blistered and blackened in spots and garlic is soft, 12
to 13 minutes total. Place chiles in a bowl, cover with a towel and let
stand 5 minutes, then wipe off the blackened skin. Pull or cut out the
stems, seed pods and seeds; rinse quickly to remove any stray seeds and
bits of char. When tomatoes are cool, peel off and discard their skins.

Slip papery skins off garlic. In a mortar or food processor, make a coarse
puree of the roasted garlic and poblanos, starting with the garlic and
adding the poblanos. Place in a large bowl. Chop roasted tomatoes; add to
poblano mixture along with the parsley. Cut avocados in half lengthwise
around the pit, twist the halves apart and remove the pits. Scoop out the
flesh into the bowl with the poblano mixture. Using a potato masher or the
back of a large spoon, coarsely mash everything together. Taste and season
with a scant teaspoon of salt or to taste, then add enough lime juice to
enliven the flavors. Cover with plastic wrap, placing it directly on the
surface, and refrigerate until you're ready to eat.

To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with
cheese and stud with radish slices.

Per serving: 182 calories; 14g fat (69 percent calories from fat); 2g
saturated fat; 1mg cholesterol; 3g protein; 11g carbohydrate; 2g sugar;
6.5g fiber; 356mg sodium; 41mg calcium; 590mg potassium.

Note: Poblano chiles are usually available in the produce section of the
supermarket; Anaheims or other larger green chiles can be substituted,
although they won't be as spicy.

The roasted poblanos, tomatoes and garlic can be made a day or so in
advance, but don't puree them until you are ready to make guacamole. The
guacamole is best finished about 30 minutes before serving so that the
flavors can mingle. It will keep several hours tightly covered in the
refrigerator; add the cheese and radish slices at the last minute.

-- is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.