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
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.
Step 4
- Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
