CHILE VERDE GUACAMOLE
Mexicans are split into two camps when it comes to guacamole: those who always add lime juice and those who absolutely do not. Many Sonoran friends shout "Never!" at the mere suggestion. Having grown up in the pro-lime camp in Mexico City, I was filled with skepticism before trying versions from the deep Mexican north, but what a pleasant surprise. The creamy and nutty avocado takes a deserving central role in Sonoran guacamoles. What won me over was the combination of two chiles: roasted Anaheim, with its tart, fresh, peppery flavors, and raw serrano, with its grassy taste and heat. (I hate to admit it, but this guacamole really needs no lime.)
Provided by Pati Jinich
Categories dinner, easy, quick, snack, condiments, dips and spreads, appetizer
Time 30m
Yield About 3 cups (4 to 6 servings)
Number Of Ingredients 6
Steps:
- Place the Anaheim chile on a small baking sheet covered with aluminum foil. Roast it under the broiler, flipping a couple times, until the chile is wilted and its skin is completely charred and wrinkly, 9 to 12 minutes. (Alternatively, you can char the chile directly on a hot comal or a cast-iron pan set over medium heat, or on a grill set to high.)
- Place the charred Anaheim chile in a plastic bag and close it well. Let it steam and sweat for 5 to 10 minutes.
- As the Anaheim chile steams, add the serrano chile, onion, cilantro and salt in a bowl or molcajete, and mash until combined. Add the avocado and continue to mix and mash until you form a chunky purée.
- Once it is cool enough to handle, remove the Anaheim chile from the bag, slip off the charred skin, make a slit down the side and remove the seeds and stem. You could rinse the chile under a thin stream of water, to help remove the seeds, or rinse it off by dipping it into a bowl of water.
- Finely chop the Anaheim chile. Add it to the avocado mixture, and stir to combine. Season to taste with salt.
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Haji Aslam
[email protected]I love this guacamole! It's so healthy and refreshing.
vicky duncan
[email protected]This guacamole is a great make-ahead appetizer. I always make a batch for parties and it's always a hit.
Muhammad azab Khoso
[email protected]I've never made guacamole before, but this recipe made it easy. It turned out great!
noah catania
[email protected]I'm not sure what I did wrong, but my guacamole turned out brown and chunky. It wasn't very appetizing.
Malik Haseb
[email protected]I found the recipe to be a bit bland. I added some extra lime juice and cilantro, and it was much better.
Shree ram Yadav
[email protected]This guacamole is a bit spicier than I expected, but I still enjoyed it.
Rony Vay
[email protected]I love the addition of the poblano peppers. They give the guacamole a nice smoky flavor.
evyatar bareket
[email protected]I didn't have any tomatillos on hand, so I used green tomatoes instead. It still turned out great!
Appiah Christiana
[email protected]This guacamole is so versatile! I've used it as a dip for chips, a topping for tacos, and even as a spread for sandwiches.
Zaineb Fatima
[email protected]I followed the recipe exactly and it turned out perfect! So easy and so good!
Shehroz
[email protected]This guacamole is a must-try for any guacamole lover! It's unique, flavorful, and sure to impress your friends and family.
Md Miraj
[email protected]I'm not a huge fan of guacamole, but this recipe changed my mind! It's so delicious and addictive.
Unathi Makalane
[email protected]This is the best guacamole I've ever had! It's so creamy and flavorful, and the tomatillos add a really nice touch.
Parvej Ahmad
[email protected]The flavors in this guacamole are so well-balanced. It's spicy, creamy, and has a nice tang to it.
Lyn
[email protected]I love how easy this recipe is to make! I can whip up a batch in no time, and it's always a hit with my friends and family.
Marup vai999
[email protected]This is my go-to guacamole recipe now! The combination of flavors is incredible, and the addition of tomatillos and poblano peppers gives it a unique twist.