ROASTED POBLANO AND TOASTED PECAN GUACAMOLE
Recipe Provided By Chef Hugh Acheson
1
| Preparation: | 10 min |
| Cook Time: | 15 min |
| Total Time: | 25 min |
| Serves: | 8 |
Ingredients
- 1.5001 ½ tsp. olive oil
- 1.0001 fresh poblano chile
- 0.333⅓ cup shelled pecans
- 4.0004 ripe, Fresh California Avocados
- 0.500½ cup minced sweet onion
- 3.0003 Tbsp. fresh lime juice
- 0.250¼ cup chopped cilantro leaves
- 1.0001 roma tomato, seeded and finely diced
- 0.250¼ tsp. toasted and ground cumin seed
- 1.0001 tsp. kosher salt
- 0.250¼ tsp. freshly ground pepper
Instructions
- Preheat oven to 400 degrees F. Toss the pepper with a dash of olive oil and place the pepper in a small cast iron skillet; roast in the hot oven for 15 minutes. When thoroughly blistered and roasted place the hot pepper in a container with a lid and have the steam loosen the skin from the pepper. When the pepper is cool, peel, seed and core it. Dice into small dice and reserve.
- Toast the pecans by placing them in the same cast iron skillet that you used for the poblano. Toast them at the same 400 degrees F for about five minutes (but ovens can be erratic so keep a close eye on them.) Burning nuts is the most common error, even in professional kitchens. It just happens so fast. You are looking for a nice toasty pecan, not blackened. Cool and chop into smaller pieces and set aside.
- Slice the avocados in half lengthwise. Slice each half lengthwise again, gently removing seeds. Peel and discard the avocado skins, dice the avocado, and place into a medium sized bowl.
- To the avocado add the onion, lime juice, olive oil, diced tomato, cumin, salt and pepper. Add the pecans and poblano. Lightly mash with the tines of a large fork and serve immediately.