Chile Verde Guacamole
jeffraben.com/recipes · No. 603
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.)
Ingredients
Method
- 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.)
- Place the charred Anaheim chile in a plastic bag and close it well. Let it steam and sweat for 5 to 10 minutes.
- 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.
- 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.
- Finely chop the Anaheim chile. Add it to the avocado mixture, and stir to combine. Season to taste with salt.
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