Chile Verde Guacamole
Mexicans are split into two camps when it comes to guacamole: those who always add lime juice and those who absolutely do not. Many Sonoran friends shout “Never!” at the mere suggestion. Having grown up in the pro-lime camp in Mexico City, I was filled with skepticism before trying versions from the deep Mexican north, but what a pleasant surprise. The creamy and nutty avocado takes a deserving central role in Sonoran guacamoles. What won me over was the combination of two chiles: roasted Anaheim, with its tart, fresh, peppery flavors, and raw serrano, with its grassy taste and heat. (I hate to admit it, but this guacamole really needs no lime.)
- Total:
- Serves: 3 persons
Ingredients
- 1fresh Anaheim chile
- 1serrano chile, finely chopped
- 3tablespoons finely chopped white onion
- 2tablespoons coarsely chopped cilantro leaves and tender stems
- 1teaspoon kosher or sea salt, plus more to taste
- 3ripe avocados, halved and pitted, meat diced and mashed
Instructions
Step 1
Place the Anaheim chile on a small baking sheet covered with aluminum foil. Roast it under the broiler, flipping a couple times, until the chile is wilted and its skin is completely charred and wrinkly, 9 to 12 minutes. (Alternatively, you can char the chile directly on a hot comal or a cast-iron pan set over medium heat, or on a grill set to high.)Step 2
Place the charred Anaheim chile in a plastic bag and close it well. Let it steam and sweat for 5 to 10 minutes.Step 3
As the Anaheim chile steams, add the serrano chile, onion, cilantro and salt in a bowl or molcajete, and mash until combined. Add the avocado and continue to mix and mash until you form a chunky purée.Step 4
Once it is cool enough to handle, remove the Anaheim chile from the bag, slip off the charred skin, make a slit down the side and remove the seeds and stem. You could rinse the chile under a thin stream of water, to help remove the seeds, or rinse it off by dipping it into a bowl of water.Step 5
Finely chop the Anaheim chile. Add it to the avocado mixture, and stir to combine. Season to taste with salt.