Poblano Guacamole

1. 1

   Roast the poblano chilies under a broiler, turning as they get charred.

2. 2

   Place them in a closed plastic bag to steam for five minutes.

3. 3

   Peel off their skins under cold running water.

4. 4

   Split the chilies lengthwise and remove stems and seeds.

5. 5

   Place them in a blender or food processor along with the avocados, lime juice and salt and pulse until smooth.

6. 6

   Pour into a bowl and stir in the salt and tomatoes.

7. 7

   Adjust seasoning.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.