POBLANO GUACAMOLE

Poblano Guacamole image

Provided by Molly O'Neill

Time 45m

Yield 1 cup

Number Of Ingredients 5

Ingredients

2 fresh green poblano chilies
2 ripe avocados, peeled and sliced
2 tablespoons lime juice
1/2 teaspoon salt
1 medium red tomato, peeled, seeded and chopped

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