Super Bowl Hatch Pepper Guacamole
Ingredients:
2 medium fresh Hatch Chiles (about 6 oz.)
2 plum ripe tomatoes
2 garlic cloves, unpeeled
3 tablespoons chopped flatleaf parsley
3 medium-large ripe avocados
Salt to taste
1 to 2 tablespoons fresh lime juice
2 tablespoons finely crumbled Mexican queso anejo
Instructions:
- Preheat boiler. Place the peppers (if using fresh, unroasted), tomatoes and garlic on a baking sheet. Set the sheet 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered and blackened in spots and the garlic is soft, 12 to 13 minutes total.
- (If fresh chiles) Place the chiles in a bowl, cover them with a towel, and let them stand for 5 minutes, then wipe off the blackened skin. Pull of cut out the stems, seed pods and seeds; rinse quickly to remove any stray seeds and bits of char.
- When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic.
- With a foor processor, make a course puree of the roasted garlic and peppers (it is best to start with the garlic, then add the peppers) ; place the puree in a large bowl.
- Chop the roasted tomatoes and add to the pepper mixture along with the parsley.
- Cut the avocados in half lengthwise around the pit, twist the halves apart, and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt then add lime juice.
This recipe came from Central Market’s The First Ever Un-edited and Un-tested Hatch Chile Pepper Recipe Book, and the creator was March Baremore of Dallas.
Make this Super Bowl Hatch Pepper Guacamole on the big day and impress your friends!
