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Parent Category: Recipes
2 Poblano chile peppers (about 6 oz)
2 plum tomatoes (about 6 oz)
2 garlic cloves, unpeeled
1 1/3 cups ripe peeled avocado, seeded and coarsely mashed (about 3 avocados)
3 T. chopped fresh flat leaf parsley
2 T. fresh lime juice
1/4 t. salt
2 T. grated queso anejo or Parmesan cheese
2 T. sliced radishes
Cut poblanos in half lengthwise, and discard 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 tomatoes once. Place poblanos in a zip top freezer bag and seal. Let stand 10 minutes. Peel poblanos, tomatoes and garlic. Place poblanos and garlic cloves in a food processor, and pulse until coarsely chopped. Combine Poblano mixture, tomato, avocado, parsley, juice and salt in a bowl. Sprinkle with cheese and radishes. Serve with tortilla chips. Makes 2 cups
