Recipe Archives->Mexican->Guacamole 42

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

2 fresh medium poblano chiles (about 6 ounces)
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 queso anejo 
 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.

Printable version: guacamole42.txt.