ROASTED POBLANO GUACAMOLE WITH GARLIC AND PARSLEY
Provided by Food Network
Categories appetizer
Yield Makes 2 1/2 cups, serving 6 as
Number Of Ingredients 9
Steps:
- The poblanos, tomatoes, and garlic: Lay the poblanos, tomatoes, and garlic on a baking sheet and set 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered, and blackened in spots and the garlic is soft, 12 to 13 minutes. Place the chiles in a bowl, cover with a towel, and let stand for 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods, and seeds; rinse quickly to remove any stray seeds and bits of char. When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic. In a mortar or food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place in a large bowl. Chop the roasted tomatoes (for this recipe, it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.
- Finishing the guacamole: Cut the avocado lengthwise in half around the pit, twist the halves apart and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors. Cover with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.
- To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud with radish slices.
POBLANO GUACAMOLE
Provided by Molly O'Neill
Categories easy, quick, condiments
Time 45m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Roast the poblano chilies under a broiler, turning as they get charred. Place them in a closed plastic bag to steam for five minutes. Peel off their skins under cold running water.
- Split the chilies lengthwise and remove stems and seeds. Place them in a blender or food processor along with the avocados, lime juice and salt and pulse until smooth. Pour into a bowl and stir in the salt and tomatoes. Adjust seasoning. Serve immediately.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 3 grams
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- Place the unpeeled garlic in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins and mash the garlic with a fork.
- Cut the avocados in half lengthwise. Carefully strike the pits with the edge of a sharp knife, then twist and loosen to remove. Holding each avocado half in the palm of your hand, use a butter knife to cut a grid in the flesh. Use a spoon to scoop the cubes of flesh out of the skin and into a medium bowl. Add the roasted garlic, tomato, cilantro, jalapeño, lime juice, and salt. Coarsely mash everything together, being careful to leave some chunks. Taste and add more salt and lime juice if desired (you can also add some of the jalapeño core if you want more heat; just add it slowly). Transfer to a bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly on the surface of the guacamole. Refrigerate for up to two hours; bring to room temperature before serving.
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