Description
Chipotle, serrano and poblano peppers make up this spicy gauc! Isn’t so pretty to look at (the chipotle darkens it) but the taste makes up for it! I served some over lettuce as a salad but it is also great with chips or crackers.
Ingredients
- 1 whole Poblano Pepper
- 2 whole Avocados, Peeled And Pitted
- 1 whole Serrano Pepper, Stem And Seeds Removed, Chopped
- 1 whole Canned Chipotle Pepper In Adobo Sauce, Chopped
- ¼ cups Onion, Chopped
- ¼ cups Cilantro, Chopped
- 1 whole Lime, Juiced
- ½ teaspoons Salt, Or To Taste
Preparation
Start by charring the poblano pepper until skin is blackened. You can do this in your oven under the broiler, directly over a flame on your stove top, or on the grill. Once it’s blackened on all sides, remove from heat and immediately put into a Ziplock bag and seal it to help steam the skin off. Set aside. Take this time to prep everything else as detailed in the above.
Take the poblano out of the bag and peel all of the black skin off. Discard the stem and seeds and skin and chop the flesh. No seeds please!
Mash the avocados in a bowl and add everything else and stir! Taste to see if it needs any more lime juice or salt. Enjoy!
