Guacamole with Lime and Roasted Chilies

• 3 poblano chilies* (about 12 ounces)
• 1 large jalapeno chili
• 8 tablespoons fresh lime juice
• 1 large plum tomato, seeded, chopped
• 2 small green onions, finely chopped
• 1 teaspoon grated lime peel
• 2 large ripe avocados, peeled, pitted
• 2/3 cup finely chopped onion
• 1/2 cup (packed) coarsely chopped fresh cilantro
• 1/4 teaspoon ground cumin

1. Char chilies directly over gas flame or under broiler until blackened on all sides.
2. Enclose in paper bag at least 10 minutes and up to 1 hour.
3. Peel, seed, and finely chop chilies.
4. Mix chilies, 1 tablespoon lime juice, tomato, green onions, and lime peel in small bowl.
5. Season with salt.
6. Puree next 4 ingredients and 7 tablespoons lime juice in processor until almost smooth.
7. Season with salt.
8. (Chili mixture and guacamole can be made 1 day ahead.
9. Cover separately and refrigerate.)
10. Spoon avocado puree into wide shallow bowl.
11. Spoon chili mixture into center.
12. Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

chilies, jalapeno chili, lime juice, tomato, green onions, lime peel, avocados, onion, fresh cilantro, ground cumin

Taken from www.epicurious.com/recipes/food/views/guacamole-with-lime-and-roasted-chilies-106972 (may not work)