Becky Luigart-Stayner; Jan Gautro
8 servings (serving size: 1/4 cup guacamole and about 3/4 cup chips)

Mashed avocado loves company, so you'll find guacamoles in Mexico that range from an intimate gathering of a few ingredients to a big fiesta of tomato, cilantro, green chile, garlic and lime. In this version, roasted poblanos add spark to the creamy, almost nutty-tasting avocados, especially when bolstered with a little roasted tomato and flat-leaf parsley.

How to Make It

Step 1

Preheat broiler.

Step 2

Cut poblanos in half lengthwise, and discard the seeds and membranes. Place poblano halves (skin sides up), tomatoes, and garlic on a foil-lined baking sheet. Broil for 12 minutes or until poblanos are blackened, turning the tomatoes once. Place the poblanos in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel poblanos, tomatoes, and garlic.

Step 3

Place the poblanos and garlic cloves in a food processor, and pulse until coarsely chopped. Combine the poblano mixture, tomato, avocado, parsley, juice, and salt in a bowl. Sprinkle with cheese and radishes. Serve with tortilla chips.

Ratings & Reviews

rstarrlemaitre's Review

January 07, 2013
I agree that this was surprisingly bland, even though it had great creamy avocado as a base. Definitely use more sweet roasted garlic, more salt, and more lime juice.

carolfitz's Review

April 25, 2009
Made last night and, for us, it was a disappointment. Flavors weren't bright and fresh, as you'd expect from a guacamole. Now what do I do with the giant bunch of radishes I've got leftover! ;-)