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.
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Martha Rose
[email protected]This guacamole is amazing! I can't wait to make it again.
Oluwabukola Omolewa
[email protected]I'm so glad I found this recipe. I've been looking for a good roasted poblano guacamole recipe for a while.
Frank Lattimore
[email protected]This guacamole is so good, I could eat it every day.
Rajon Chowhan
[email protected]I've never made guacamole before, but this recipe was so easy to follow. It turned out great!
MD Abu Raihan Madbor
[email protected]This is the perfect guacamole recipe for a party. It's easy to make and everyone loves it.
Tharusha nirmal
[email protected]I love that this guacamole is a bit spicy. The roasted poblanos add a nice kick.
Elif Asan
[email protected]This guacamole is so easy to make and it's always a hit with my friends and family.
rhinestone eyes
[email protected]I'm not usually a fan of guacamole, but this roasted poblano guacamole is delicious! I'll definitely be making it again.
Mido Right
[email protected]This is the best guacamole I've ever had. I love the smoky flavor from the roasted poblanos.
Final Id
[email protected]I was a bit skeptical about adding roasted poblanos to guacamole, but I'm so glad I did! It turned out amazing.
ALEX GAMER
[email protected]This guacamole is so good! The roasted poblanos give it a unique flavor that I love.
Mohammad Munna Islam
[email protected]I've made this roasted poblano guacamole several times now and it's always a crowd-pleaser. It's the perfect party appetizer or snack.
Charlett Lee
[email protected]This roasted poblano guacamole was a hit at my last party! The smoky flavor from the roasted poblanos added a delicious depth of flavor to the classic guacamole recipe.