Ingredients
3
poblano chilies* (about 12 ounces)
1
large plum tomato, seeded, chopped
2
small green onions, finely chopped
2
large ripe avocados, peeled, pitted
2/3
cup finely chopped onion
1/2
cup (packed) coarsely chopped fresh cilantro
Directions
1.
Char chilies directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag at least 10 minutes and up to 1 hour. Peel, seed, and finely chop chilies. Mix chilies, 1 tablespoon lime juice, tomato, green onions, and lime peel in small bowl. Season with salt.
2.
Puree next 4 ingredients and 7 tablespoons lime juice in processor until almost smooth. Season with salt. (Chili mixture and guacamole can be made 1 day ahead. Cover separately and refrigerate.)
3.
Spoon avocado puree into wide shallow bowl. Spoon chili mixture into center.
4.
* Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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