Roasted poblano chiles make this classic guacamole a little spicier and more flavorful. Whip up this party favorite at your next summertime barbecue when California avocados, heirloom tomatoes, and chile peppers are at their peak!
1 poblano chile pepper
1 medium heirloom tomato, seeded and diced
1 clove of garlic, finely minced
1 tablespoon sweet onion, finely chopped
4 large ripe avocados,
1 tablespoon fresh lime juice
1 pinch cumin
salt and pepper to taste
1 tablespoon fresh cilantro, chopped (optional)
Start by roasting your poblano chile. The easiest way to roast one pepper is over a gas stove flame, but you can also roast it under an oven broiler (click here to read how).
For the gas-range method, hold your pepper over the direct flame with fireproof tongs, turning it every minute or so until the skin chars and blackens. Let it cool, and wipe off the charred skin with a towel. Cut the stem off of the chile. and slice it open. Using a knife, scrape off the seeds, and discard them. Dice the roasted chile and place in a medium bowl.
Cut, pit, and scoop out your avocado, and immediately add the lime juice to keep the avocado from turning brown. Add all of the other ingredients and mash them together. Serve with tortilla chips, tacos, or burritos, and enjoy!