Roasted Poblano Garlic Guacamole, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Roasted Poblano Garlic Guacamole

Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 6-8 Servings
How do you like your guacamole? Kick up your guacamole recipe by adding roasted poblanos and garlic!

Guacamole is my tried-and-true dish to take to any party, gathering, or big-game night. There are still people, believe it or not, who have never tried a freshly prepared guacamole. Their only experience is that Mexican restaurant, where at times, the guacamole comes out looking questionable! Hey, I have been there, and I am not afraid to send it back. You pay your hard-earned money for what you hope will be good and fresh food. In fact, I think the most delicious bowl of guacamole lies in your very own kitchen!

Ingredients

  • 2 poblano peppers
  • 6 cloves of garlic leave skins on
  • 2 chiles serrano
  • 3 large avocados diced
  • Juice of 1 lime or juice of 1 lemon
  • 3 large Roma tomatoes diced
  • 1/2 cup red onion or white onion
  • 3-4 tablespoons chopped cilantro
  • salt to taste
  • pepper to taste

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Directions

  1. Preheat a comal (griddle) to medium heat for a few minutes. After you wash the peppers, place on the hot comal. Place the garlic on the outer edge of comal. After 5 minutes, they will begin to roast and char slightly. Turn them as needed. Total time should take up to 20 to 25 minutes, removing the garlic after 15 minutes.
  2. Once the peppers are roasted and charred, place the poblanos in a plastic bag to steam and cool for 15 minutes. Place the serranos with the garlic. While they cool, in a large bowl, add the avocado, lime juice, tomato, onion and cilantro. Season with salt and pepper to taste. This is a chunky version of guacamole. Cover with plastic, making sure you lay the plastic directly onto the guacamole. Set aside.
  3. Remove the blistered skins, stems and seeds from poblanos. If you prefer, you could also remove the seeds from the serrano peppers. Slice the poblanos into thin strips, then into a fine dice. Remove skins from garlic. Mince the garlic and serranos and fold all these ingredients into the guacamole. Taste for salt. Serve with tortilla chips.
  4. For an extra creamy version of this recipe you could omit the tomatoes. Just make sure that the other ingredients are chopped fine.For an extra creamy version of this recipe you could omit the tomatoes. Just make sure that the other ingredients are chopped fine.

Chef Notes

The best way to keep already sliced avocado from turning brown is to cover the exposed surface with plastic wrap. Place the wrapped avocado in a storage bag with an onion that has been sliced.

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