Guacamole with Lime and Roasted Chilies |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 poblano chilies (about 12 ounces) | 1 large jalapeno chili | 8 tablespoons fresh lime juice |
| 1 large plum tomato, seeded, chopped | 2 small green onions, finely chopped | 1 teaspoon grated lime peel |
| 2 large ripe avocados, peeled, pitted | 2/3 cup finely chopped onion | 1/2 cup (packed) coarsely chopped fresh cilantro |
| 1/4 teaspoon ground cumin | ||
| 1 | Char chilies directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag at least 10 minutes and up to 1 hour. Peel, seed, and finely chop chilies. Mix chilies, 1 tablespoon lime juice, tomato, green onions, and lime peel in small bowl. Season with salt. |
| 2 | Puree next 4 ingredients and 7 tablespoons lime juice in processor until almost smooth. Season with salt. |
| 3 | Spoon avocado puree into wide shallow bowl. Spoon chili mixture into center. |