Ingredients

The following ingredients have 4 Servings
  • 1 pound poblano peppers (about 2 medium-sized)
  • ¾ pound lemons (about 3 small-medium-sized)
  • 2¼ pounds ripe avocados (about 5 small-medium-sized)
  • ½ cup finely chopped white onion
  • 1 tablespoon minced garlic
  • salt and cayenne pepper to taste

Instruction

  • Prep the peppers. Roast, peel and roughly chop the Poblano peppers. Here's an awesome pepper roasting tutorial. Add them to a medium-sized mixing bowl.
  • Prep the lemons. Cut the lemon into "Supremes". These are segments of lemon that have been cut away from the pith and membranes of the citrus. Here's an easy guide for how to do it. Add the segments to the mixing bowl with the peppers. Then squeeze all of the lemon scraps into the bowl -- you should have about ¼ cup juice.
  • Combine the ingredients. Cut the avocados in half, remove pits, and scoop the flesh into the bowl with the pepper, lemons and lemon juice. Then add the onion and garlic and use a large fork to mix and mash everything together.
  • Season and serve. Season generously to taste with salt, and then gingerly to taste with the cayenne. Serve at room temperature.