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   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 salt; 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.   
        
     By: Pati Jinich   
        
     Yield: 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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