Triple Pepper Gaucamole

Start by charring the poblano pepper until skin is blackened. You can do this in your oven under the broiler, directly over a flame on your stove top, or on the grill. Once it’s blackened on all sides, remove from heat and immediately put into a Ziplock bag and seal it to help steam the skin off. Set aside. Take this time to prep everything else as detailed in the above.

Take the poblano out of the bag and peel all of the black skin off. Discard the stem and seeds and skin and chop the flesh. No seeds please!

Mash the avocados in a bowl and add everything else and stir! Taste to see if it needs any more lime juice or salt. Enjoy!