Tomatillo-Poblano Guacamole

1. 1

   Preheat the broiler.

2. 2

   Put the poblano on a baking sheet and broil as close to the heat source as possible, turning once, until charred all over, about 4 minutes.

3. 3

   Transfer the poblano to a small bowl, cover tightly with plastic wrap and let stand for 5 minutes.

4. 4

   Rub the skin off of the chile with a paper towel and discard the stem and seeds.

5. 5

   Cut the poblano into 1/4-inch dice.

6. 6

   Transfer all but 1 tablespoon to a medium bowl.

7. 7

   In a metal baking pan, broil the tomatillos, turning once, until lightly browned, about 3 minutes.

8. 8

   Transfer the tomatillos to a food processor and puree.

9. 9

   Add the tomatillo puree to the diced poblano along with the onion, garlic, chopped cilantro, lime juice and half of the avocado; mash well with a fork.

10. 10

    Add the remaining avocado and mash lightly.

11. 11

    Season with salt and pepper.

12. 12

    Transfer the guacamole to a serving bowl and top with the reserved 1 tablespoon of diced poblano and the cilantro leaves.

13. 13

    Serve right away with baked tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.