Candida Summit

Candida Summit

Wednesday, January 30, 2013

Avocado and Guacamole


Roasted Guacamole

Makes about 4 cups

1 large poblano pepper

1/4 of a large white onion, finely chopped

3 heaping tablespoons of fire roasted tomatoes (from a small can)

Small handful of cilantro, roughly chopped, plus additional for garnish

1 fresh jalapeno, ribs and seeds removed, finely chopped

1 clove garlic, finely chopped

4 avocados

1 lime

1/2 teaspoon sea salt

Tortilla chips, for serving (blue corn is my favorite)

Heat oven to broil.

Place poblano on a rimmed baking pan and place on oven rack in the upper third of the oven. Broil until skin is blackened, turning with tongs until all sides are black. Move pepper to a heat-proof bowl and cover with aluminum foil or a plate. Allow to sit for at least 5 minutes.

Using fingers, peel away the black skin and pull out the remaining inside ribs, seeds, and stem. Cut the remaining pepper into chunks and place in a large bowl.

Add the onion, roasted tomatoes, cilantro, jalapeno, and garlic.

Cut the avocados in half, remove the pit, and spoon the remaining flesh into the bowl with your vegetables. Cover with the juice from 1 lime and add salt.

Using a fork, mash together until well combined, allowing some chunks to remain. Taste and add additional salt to taste.

Serve immediately with tortilla chips.

Guacamole tends to brown quickly when allowed to sit. If storing for a longer period of time, covering the surface with a thin layer of lime juice will help.    

Note:  To me the chips are optional.  I personally don't like the chips, so I eat it by itself.    


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