ROASTED POBLANO GUACAMOLE WITH GARLIC AND PARSLEY

Roasted Poblano Guacamole with Garlic and Parsley image

Provided by Food Network

Yield Makes 2 1/2 cups, serving 6 as

Number Of Ingredients 9

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Ingredients

2 medium (about 6 ounces) fresh poblano chiles
6 ounces (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 tablespoons chopped fresh flat-leaf parsley
3 medium-large (about 1 1/4 pounds total) ripe avocadoes
Salt
1 to 2 tablespoons fresh lime juice
2 tablespoons grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
A few slices of radish for garnish

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.

*** Explore more Roasted Poblano Guacamole With Garlic And Parsley Recipes »

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Marvil Lion

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I've made this guacamole several times and it's always a hit with my friends and family.

Choice Briggs

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This guacamole is delicious! The roasted poblanos give it a really unique flavor.

Gulzar Waxir

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I love this guacamole! It's so creamy and flavorful. I always make it for my parties and it's always a hit.

Soul Chimese1

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This guacamole is the perfect party dip. It's easy to make and always a hit with my guests.

yf

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I'm not usually a fan of guacamole, but this recipe is a game-changer. The roasted poblanos add a really unique flavor that I love.

Sahanaz Bagum

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This guacamole is amazing! I love the combination of roasted poblanos, garlic, and parsley.

Wazza 8662

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I've made this guacamole several times and it's always a crowd-pleaser. It's the perfect appetizer or snack for any occasion.

Aidan Anthony

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This guacamole is delicious! The roasted poblanos add a nice smoky flavor.

Radwan Abu Romman

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I love this guacamole! It's the perfect party appetizer or snack. I always get rave reviews when I make it.

BD Friends Group EB

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This guacamole is so easy to make and it's always a hit with my friends and family.

Muronda Sulaiti

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I made this guacamole for a party and it was a huge hit! Everyone loved the smoky flavor of the roasted poblanos.

Muhammad Nirob

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This is the best guacamole I've ever had! The roasted poblanos give it a really unique flavor.

Catgamer 109

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I was a bit hesitant to try this guacamole because I'm not a big fan of roasted poblanos. But I'm so glad I did! The flavors are perfectly balanced and the guacamole is incredibly creamy.