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Roasted Poblano Chile Guacamole With Garlic and Parsley

Roasted Poblano Chile Guacamole With Garlic and Parsley is built on Fresh Medium Poblano Chiles, Ripe Medium Round Or Plum Tomatoes, Garlic Peels Still On, Flat Leaf Parsley, and Ripe Medium Large Avocados. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2
• 1
• 2 clove
• 3 tbsp
• 3
• About Kosher Salt
• 1
• 2 tbsp

Method (preview)

1. 1

   A few radish slices, for garnish

2. 2

   Roast, turning every couple of minutes, until chiles and tomatoes are soft, blistered and blackened in spots and garlic is soft, 12 to 13 minutes total.

3. 3

   Place chiles in a bowl, cover with a towel and let stand 5 minutes, then wipe off the blackened skin.

4. 4

   Pull or cut out the stems, seed pods and seeds; rinse quickly to remove any stray seeds and bits of char.

5. 5

   When tomatoes are cool, peel off and discard their skins.

6. 6

   Slip papery skins off garlic.

7. 7

   Place in a large bowl.

8. 8

   Chop roasted tomatoes; add to poblano mixture along with the parsley.

9. 9

   Cut avocados in half lengthwise around the pit, twist the halves apart and remove the pits.

10. 10

    Scoop out the flesh into the bowl with the poblano mixture.

11. 11

    Taste and season with a scant teaspoon of salt or to taste, then add enough lime juice to enliven the flavors.

12. 12

    Cover with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.

13. 13

    To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with cheese and stud with radish slices.