Mexican Roasted Poblano Guacamole with Fresh Vegetables

Ingredients

• 3 large avocados
• 2 poblano peppers
• 1/4 cup finely diced white onion
• 3 tbsp lime juice
• 1/3 cup chopped fresh cilantro
• 2 cloves grated garlic
• 3/4 tsp salt
• 1/2 tsp ground cumin
• 1 small cut into sticks jicama
• 2 cut into sticks cucumber
• 6 halved radishes
• 1 cut into strips red bell pepper
• 3 tbsp chopped toasted pumpkin seeds(optional)

Instructions

1. 1

   Char the poblanos directly over a gas flame or under the broiler, turning until blackened all over, about 10 minutes.

2. 2

   Steam the charred poblanos in a covered bowl 10 minutes, then peel, seed, and dice them finely.

3. 3

   Halve and pit the avocados, scoop the flesh into a bowl, and mash coarsely.

4. 4

   Fold in the roasted poblanos, onion, lime juice, cilantro, garlic, cumin, and salt.

5. 5

   Let the guacamole rest 10 minutes for the flavors to meld, then taste and adjust salt and lime.

6. 6

   Arrange the jicama, cucumber, radish, and bell pepper sticks around the bowl of guacamole.

7. 7

   Top the guacamole with chopped toasted pumpkin seeds just before serving.