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Ingredients
- 2 fresh green poblano chilies
- 2 ripe avocados, peeled and sliced
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1 medium red tomato, peeled, seeded and chopped
Method
- Roast the poblano chilies under a broiler, turning as they get charred.
- Place them in a closed plastic bag to steam for five minutes.
- Peel off their skins under cold running water.
- Split the chilies lengthwise and remove stems and seeds.
- Place them in a blender or food processor along with the avocados, lime juice and salt and pulse until smooth.
- Pour into a bowl and stir in the salt and tomatoes.
- Adjust seasoning.
- Serve immediately.
