By Laura | Laura the Gastronaut
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Yield: 4 servings
__________________________________
After studying the history and science of guacamole, I have created the perfect guacamole recipe. It made with a spicy homemade green chile sauce for ultimate flavor. This guacamole is a great dip and appetizer and goes perfect with chips and tacos!
• 1 poblano pepper
• 1 jalapeño, roughly chopped
• 1 garlic clove, roughly chopped
• 1/4 medium red onion, roughly chopped
• 1/2 cup cilantro leaves
• 1-2 limes, juiced
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• 3 medium ripe avocados
• 1/4 medium red onion, diced
• 1 roma tomato, cored & diced
• 1/2 teaspoon cumin
• 1/4 teaspoon kosher salt
➊ Preheat oven to 400°. Lightly oil a baking sheet, and roast poblano pepper for 20 minutes. Turn the poblano over halfway through so the entire pepper gets roasted. After roasting, immediately place the pepper in a sealed plastic bag for ten minutes so it will sweat. Peel the skin off of the pepper, de-seed, and roughly chop. (You can also roast the poblano over an open flame or gas stove top.)
➋ To make the green chile sauce, put the roasted chopped poblano, jalapeno, garlic clove, red onion, cilantro, juice from one lime, salt, and olive oil in a blender and purée. If your sauce is too thick to blend, add more lime juice to loosen it up. Set aside.
➌ Scoop out the avocados and place into a medium bowl. Mash avocados with a fork until desired consistency. Stir in all of the prepared green chile sauce.
➍ Mix in the red onion, tomato, cumin, and salt.
➎ Serve immediately or to develop stronger flavors, allow to rest at room temperature for one hour.
__________________________________
✽ Did you make this recipe?
Let me know by leaving a comment on my blog at the URL below and sharing on Instagram. Tag @laurathegastronaut and hashtag it #laurathegastronaut.
Find recipe at: https://laurathegastronaut.com/guacamole