Roasted Piblano and Pecan Guacamole
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Kelly Brant, Tasting Table
Categories: Dips, cheese balls, salsa
Ingredients
- 1 poblano chile, cut in half, seeds and membranes removed
- 4 ripe avocados, halved and pitted
- Juice from 1 lime
- 1/2 cup diced sweet onion
- 1 tsp. olive oil
- 1/4 to 1/2 tsp. cumin seed
- Salt and ground black pepper, to taste
- 1/3 cup lightly salted roasted pecans, chopped
Directions
- Heat broiler. On a foil-lined baking sheet, broil the poblano, until the skin is blistered and charred, about 5 minutes. Tent foil around pepper and let stand for 10 minutes or until cool enough to handle.
- When the poblano is cool, remove and discard skin. Finely dice flesh; set aside.
- using a paring knife, score through the avocado flesh, creating a grid-like pattern. Scoop out the avocado flesh into a medium bowl and toss with lime juice. Add the diced poblano, onion, olive oil and cumin, and season with salt and pepper. Lightly mash using the tines of a fork to create desired texture. Gently stir in pecans. Serve immediately.