MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chile Verde Guacamole
Categories: Chilies, Vegetables, Fruits, Herbs
Yield: 6 servings
1 Fresh Anaheim chile
1 Serrano chile; fine chopped
3 tb Fine chopped white onion
2 tb Coarse chopped cilantro
- leaves & tender stems
1 ts Kosher; to taste
3 Ripe avocados; halved,
- pitted, meat diced &
- mashed
Place the Anaheim chile on a small baking sheet covered
with aluminum foil. Roast it under the broiler, flipping
a couple times, until the chile is wilted and its skin
is completely charred and wrinkly, 9 to 12 minutes.
(Alternatively, you can char the chile directly on a hot
comal or a cast-iron pan set over medium heat, or on a
grill set to high.)
Place the charred Anaheim chile in a plastic bag and
close it well. Let it steam and sweat for 5 to 10
minutes.
As the Anaheim chile steams, add the serrano chile,
onion, cilantro and salt in a bowl or molcajete, and
mash until combined. Add the avocado and continue to mix
and mash until you form a chunky purée.
Once it is cool enough to handle, remove the Anaheim
chile from the bag, slip off the charred skin, make a
slit down the side and remove the seeds and stem. You
could rinse the chile under a thin stream of water, to
help remove the seeds, or rinse it off by dipping it
into a bowl of water.
Finely chop the Anaheim chile. Add it to the avocado
mixture, and stir to combine. Season to taste with salt.
Recipe by Pati Jinich
RECIPE FROM:
https://cooking.nytimes.com
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