ROASTED POBLANO AND TOASTED PECAN GUACAMOLE

Recipe Provided By Chef Hugh Acheson

Shopping List

  • 1.5001 ½ tsp. olive oil
  • 1.0001 fresh poblano chile
  • 0.333 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