Recipe information
Yield
6 Servings
Ingredients
3
poblano chilies* (about 12 ounces)
1
large jalapeño chili
8
tablespoons fresh lime juice
1
large plum tomato, seeded, chopped
2
small green onions, finely chopped
1
teaspoon grated lime peel
2
large ripe avocados, peeled, pitted
2
/3 cup finely chopped onion
1
/2 cup (packed) coarsely chopped fresh cilantro
1
/4 teaspoon ground cumin
Need to make a substitution?
Preparation
Step 1
Char chilies directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag at least 10 minutes and up to 1 hour. Peel, seed, and finely chop chilies. Mix chilies, 1 tablespoon lime juice, tomato, green onions, and lime peel in small bowl. Season with salt.
Step 2
Puree next 4 ingredients and 7 tablespoons lime juice in processor until almost smooth. Season with salt. DO AHEAD Chili mixture and guacamole can be made 1 day ahead. Cover separately and refrigerate.
Step 3
Spoon avocado puree into wide shallow bowl. Spoon chili mixture into center.