Title: Para-Guacamole
Categories: Appetizer
Yield: 12 Servings
| 3 | | California avocadoes |
| 1 | | Poblano chile |
| 2 | | Serrano chiles |
| 1 | | Small white onion |
| 3 | | Cloves garlic |
| 3 | | Juice of 2-3 lemons |
| 1/4 | ts | Powdered cumin |
| 1 | ts | Tabasco sauce |
| 1 | | 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 avocadoes, 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 avocadoes for guacamole -- you'll get a
watery green pulp.