Skip to main content
Epicurious
Bon Appétit

Guacamole with Lime and Roasted Chilies

3.8

(5)

Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.

Recipe information

  • Yield

    Makes 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

Preparation

  1. 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. (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.

  2. Step 4

    • Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
TagsGuacamoleCondimentMexicanLatin AmericanPoblano ChileChileVegetableJalapeñoLimeCitrusFruitPlum TomatoTomatoScallionOnionRoot VegetableAvocadoCilantroHerbs & SpicesDairy FreeGluten FreeNut FreeVegetarianRawKetoVeganEasyBroilFood ProcessorBon Appétit
Read More
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.