roasted poblano & tomatillo guacamole

I actually made this dip for a Fiesta Party back in August and it never made its way to the blog :( but when I was recently heading to a Mexican-themed dinner I knew just what to bring! The recipe inspiration can be found here. It is a light and refreshing guacamole that is sure to become a new favorite!


Roast 1 leek, 2 poblano peppers, 1 white onion and 4-6 cups of tomatillos (all cut into about 2 inch pieces and drizzled with a bit of olive oil) at 350 degrees for about 15 minutes. Process roasted veggies with the juice of one lime and let cool. Add 3 avocados and 1/2 bunch cilantro and pulse until combined. Serve with tortilla chips.


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