Adapted from Rick Bayless' Mexico, One Plate at a Time
Happy Independence Day, folks! For this holiday, Sam and I chose to play in the kitchen while watching the Padres play some ball, followed by a little True Blood.
As Sam is Guacamole's (yes, with a capital 'G') biggest fan, we decided to make a very special variety -- roasting the peppers and tomatoes under the broiler and then blending them with garlic in the food processor. The (adapted) recipe is included below!
Side note: the Black Bean Quesadillas and Boca Negra cake are the other creations in progress right now...with the bourbon cream currently chilling in the refrigerator. Details to come...
Roasted Pasilla Guacamole
2 medium, fresh, poblano chiles
2 small, tomatoes
2 cloves, roasted garlic
3T cilantro, chopped
3 large avocados (I love California for its readily-available HASS avocados!)
2T fresh lime juice
1 jalapeño (to your preferred heat level)
-Lay the large peppers and tomatoes on a aluminum, baking sheet and broil for about 10-12 minutes until they blister and become blackened a bit. Then, place the peppers in a bowl and cover with a towel (the steam will soften the skin and make it a bit easier to remove). After about five minutes, remove the stem, seeds and skin. Although I've heard that it's easier to use a damp paper towel to remove the skin...fingers worked much more efficiently.
-Toss the skinned (?) peppers into the food processor with the garlic and pulse briefly.
-Coarsely chop the tomatoes and mince the jalapeño. Add to the peppers, but do not process
-Pit the avocados and remove the flesh with a spoon. Mash with the back of the spoon or a potato masher.
-Add the pepper/tomato/garlic mixture to the avocados. Juice half of a lime over this green gorgeousness, then add the cilantro and salt (to taste), and blend. Taste, and add additional lime juice and salt to taste.
-Serves 1-2 hungry guacamole fans over the course of a couple snacks and a meal. Happy Fourth of July!