3 California avocados
1 Poblano chile
2 Serrano chiles
1 sm White onion
3 cl Garlic
2 Lemons; juice of, up to 3
1/4 ts Powdered cumin
1 ts Tabasco sauce
Salt to taste
Roast the poblano chile over a low flame (or under a broiler) until
the skin begins to char and blister. Place in a paper bag and let
set for a few minutes. While the poblano is 'steaming', mince the
onion and place in a large bowl. De-seed and scoop out the
avocados, taking care to discard any brown portions. Place the
avocado in bowl with onion and pound into slightly lumby paste.
Take the poblano chile out of the bag and peel it, removing the
stem, seeds, and internal membranes. Remove the stem end of the
serranos. Peel the garlic cloves. Place the poblano, serranos,
garlic, lemon juice, cumin, and Tabasco sauce in a blender and
whizz until pureed. Add this to the avocado/onion mixture in the
large bowl and mix thoroughly. The flavor blends better if the
guacamole is left in the refrigerator for an hour or two before
serving. There are at least as many variations of Guacamole as
there are people who make it, but this version may offend some
purists, hence the name. This recipe is the result of
experimentation with the basic guacamole recipe. I personally
prefer more cumin in it, but you don't want the result to taste
more like bean dip than guacamole. Never use Florida avocados for
guacamole -- you'll get a watery green pulp.
