MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chile Verde Guacamole
 Categories: Chilies, Vegetables, Fruits, Herbs
      Yield: 6 servings

      1    Fresh Anaheim chile
      1    Serrano chile; fine chopped
      3 tb Fine chopped white onion
      2 tb Coarse chopped cilantro
           - leaves & tender stems
      1 ts Kosher; to taste
      3    Ripe avocados; halved,
           - pitted, meat diced &
           - mashed

  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.

  Recipe by Pati Jinich

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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