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Ingredientes
- 3 x poblano chilies - (abt 12 ounce) see * Note
- 1 lrg jalapeno chili
- 8 Tbsp. fresh lime juice
- 1 lrg plum tomato seeded, minced
- 2 sm green onions finely minced
- 1 tsp grated lime peel Salt to taste
- 2 lrg ripe avocados peeled, pitted
- 2/3 c. finely-minced onion
- 1/2 c. coarsely-minced fresh cilantro - (packed)
- 1/4 tsp grnd cumin
Direcciones
- * Note: Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
- Char chilies directly over gas flame or possibly under broiler till blackened on all sides. Enclose in paper bag at least 10 min and up to 1 hour. Peel, seed, and finely chop chilies. Mix chilies, 1 Tbsp. lime juice, tomato, green onions, and lime peel in small bowl. Season with salt.
- Puree next 4 ingredients and 7 Tbsp. lime juice in processor till almost smooth. Season with salt. (Chili mix and guacamole can be made 1 day ahead. Cover separately and chill.)
- Spoon avocado puree into wide shallow bowl. Spoon chili mix into center.
- This recipe yields 6 servings.
- Comments: Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 6 servings | |
| Calories 66 | |
| Calories from Fat 44 | 67% |
| Total Fat 4.94g | 6% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 215mg | 6% |
| Total Carbs 6.19g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.28g | 1% |
| Protein 0.97g | 2% |
