Poblano Guacamole

• 2 fresh green poblano chilies
• 2 ripe avocados, peeled and sliced
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1 medium red tomato, peeled, seeded and chopped

1. Roast the poblano chilies under a broiler, turning as they get charred.
2. Place them in a closed plastic bag to steam for five minutes.
3. Peel off their skins under cold running water.
4. Split the chilies lengthwise and remove stems and seeds.
5. Place them in a blender or food processor along with the avocados, lime juice and salt and pulse until smooth.
6. Pour into a bowl and stir in the salt and tomatoes.
7. Adjust seasoning.
8. Serve immediately.

chilies, avocados, lime juice, salt, red tomato

Taken from cooking.nytimes.com/recipes/10392 (may not work)