Roasted Poblano Guacamole

Ingredients

• 1 whole Large Poblano Pepper
• 2 Tablespoons Vegetable Oil
• 3 whole Large Ripe Avocados, Seeded And Peeled
• 1 Tablespoon Fresh Lime Juice
• 1 clove Garlic, Minced
• 1 whole Shallot, Finely Diced
• 1 whole Serrano Pepper, Seeded And Diced
• ¼ teaspoons Cumin Powder
• 3 pinches Cayenne Pepper, Or More To Taste (optional)
• ¼ teaspoons Garlic Salt
• 2 whole Ripe Roma Tomatoes, Seeded And Diced
• 1 Tablespoon Chopped Cilantro, Plus More For Garnish
• Kosher Salt And Pepper
• Tortilla Chips, To Serve

Preparation Instructions

Rub the outside of the poblano pepper with oil and place on a baking sheet. Place the sheet underneath the broiler and roast for 8-10 minutes, rotating the poblano every few minutes until all sides have been charred. This can also be done over a gas burner while holding the poblano with tongs directly over the flame. Once roasted, immediately place the poblano into a bowl and cover with plastic wrap. After the poblano has cooled, about 10-15 minutes, remove from the bowl and gently peel off the skin. Remove and discard the stem and seeds. Chop the poblano and set aside.

In a large bowl, mash the avocado flesh with a large fork or potato masher. Add the lime juice, garlic, shallot, serrano pepper, and chopped poblano. Mix in cumin, cayenne, garlic salt, tomatoes, and cilantro, being careful not to overly crush the tomatoes. Adjust seasonings with kosher salt and pepper as needed.

Garnish with additional cilantro and serve with tortilla chips. Enjoy!