Triple Pepper Gaucamole

1. 1

   Start by charring the poblano pepper until skin is blackened.

2. 2

   You can do this in your oven under the broiler, directly over a flame on your stove top, or on the grill.

3. 3

   Once its blackened on all sides, remove from heat and immediately put into a Ziplock bag and seal it to help steam the skin off.

4. 4

   Set aside.

5. 5

   Take this time to prep everything else as detailed in the above.

6. 6

   Take the poblano out of the bag and peel all of the black skin off.

7. 7

   Discard the stem and seeds and skin and chop the flesh.

8. 8

   No seeds please!

9. 9

   Mash the avocados in a bowl and add everything else and stir!

10. 10

    Taste to see if it needs any more lime juice or salt.

11. 11

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.