Guacamole will always be one of my faves. I never get sick of it. I am usually a purist when it comes to my guac, but the roasted poblanos really add something special to the mix. And check out my awesome volcanic rock molcajete…so fun to play with your food.
makes about 3 to 4 cups of prepared guacamole
-3 poblano peppers
-1/2 cup chopped cilantro
-1/2 medium red onion, finely chopped
-zest of one lime
-juice of 3 limes
-1 vine ripe tomato, diced
-1 jalapeño, finely chopped
-2 cloves garlic, finely chopped
-1 tsp. cumin
-1 tsp chili powder
-pinch of red pepper flakes
-big pinch of salt and freshly ground pepper
Preheat broiler to high.
Place poblano peppers on baking sheet, and place under broiler until skin is charred and black all over, turning frequently, about 15-20 minutes total.
Once they are finished, remove from oven and place in a ziploc bag. Let sit for 20 minutes, and then peel off skin. It should come off really easily.
In the meantime, place all ingredients in a large bowl, or molcajete, and if you don’t have that fancy tool, a potato masher or fork will do just fine. Once thoroughly combined, chop skinned poblano peppers and fold into guac to combine thoroughly. Garnish with more chopped cilantro if desired, and serve with your favorite tortilla chips.