I’m rather, shall we say– “passionate” about my sports teams. When we win, I’m ecstatic and when we lose, I scream like a banshee. And if it’s the latter, it’s best to leave me alone for awhile.
You’ve been warned.
But at least this sore loser can make a helluva dish of Guacamole. And not just any Guacamole but one filled with smoky, roasted poblano peppers.
I’m not guaranteeing that I still won’t sulk and be fussy if my team doesn’t bring home the “W” but this Roasted Poblano Guacamole sure does make me feel better….and of course, the margaritas help too.
ps. And for all my peeps in the States–please Vote today!!
Roasted Poblano Guacamole
1 Large Poblano Pepper
1 Tablespoon Vegetable Oil
3 Large Ripe Avocados, seeded and peeled
1 Tablespoon Fresh Lime Juice
1 Garlic Clove, minced
1 Shallot, finely diced
1 Serrano Pepper, seeded and diced
¼ Teaspoon Cumin Powder
3-4 Pinches Cayenne Pepper, optional
¼ Teaspoon Garlic Salt
2 Ripe Roma Tomatoes, seeded and diced
1 Tablespoon Cilantro, chopped
Kosher Salt and Pepper
Rub the outside of the poblano pepper with oil and place on a baking sheet. Place the sheet underneath the broiler and roast for 8-10 minutes, rotating the poblano every few minutes until all sides have been charred. This can also be done over a gas burner while holding the poblano with tongs directly over the flame. Once roasted, immediately place the poblano into a bowl and cover with plastic wrap. After the poblano has cooled, about 10-15 minutes, remove from the bowl and gently peel off the skin. Remove and discard the stem and seeds. Chop the poblano and set aside.
In a large bowl, mash the avocado flesh with a large fork or potato masher. Add the lime juice, garlic, shallot, serrano pepper, and chopped poblano. Mix in cumin, cayenne, garlic salt, tomatoes, and cilantro –being careful not to overly crush the tomatoes. Adjust seasonings with kosher salt and pepper as needed.
Garnish with additional cilantro and serve with tortilla chips. Enjoy!