Posted on May 9, 2011 at 8:47 PM
Monday, May 9 at 9:29 PM
ROAST GARLIC, POBLANO PEPPER GUACAMOLE
From Chef Chris Peterson, Milagro Cantina
Serving Size: 4-6
2 ea poblano peppers
2 ea roma tomatoes
2 ea whole garlic cloves in skin
3 ea large avocados
2 tbsp kosher salt
¼ bu fresh cilantro, rinsed & finely chopped
1½ tsp. lime juice
¼ C red onion, finely diced
Preheat oven to 450. Put poblano peppers on a dry baking sheet, place them in the oven closest to the top heating element. Continue roasting, turning every 15 minutes until the skin is blackened & blistered. Put the blackened peppers in a bowl, cover with plastic & let steam for 10 minutes. Peel and seed them.
While the peppers are roasting, place a stainless saute pan over high heat, place the tomatoes & garlic cloves in the dry pan and blacken the skin in spots, turning frequently. Peel and chop the tomatoes, then peel the garlic.
Place the garlic in a food processor and pulse a few times. Add the poblano peppers and puree them with the garlic until it is a smooth paste. Halve the avocados, scoop the flesh into the food processor, add the salt and pulse 7-8 times. Transfer the contents to a large bowl, add the chopped tomatoes, cilantro & lime juice. Mash together with a fork. Add the red onion & mix until incorporated. Check seasoning. Serve chilled. Makes enough for 4-6 people.