Para-Guacamole

---------- Recipe via Meal-Master (tm) v8.04

Title: Para-Guacamole
Categories: Appetizers
Yield: 12 Servings

3 ea California avocadoes
1 ea Poblano chile
2 ea Serrano chiles
1 ea Small white onion
3 ea Cloves garlic
3 ea Juice of 2-3 lemons
1/4 ts Powdered cumin
1 ts Tabasco sauce
1 ea Salt to taste

Roast the poblano chile over a low flame (or under a
broiler) until the skin begins to char and blister.
Place in a paper bag and let set for a few minutes.
While the poblano is 'steaming', mince the onion and
place in a large bowl. De-seed and scoop out the
avocadoes, taking care to discard any brown portions
Place the avocado in bowl with onion and pound into
slightly lumby paste. Take the poblano chile out of
the bag and peel it, removing the stem, seeds, and
internal membranes. Remove the stem end of the
serranos Peel the garlic cloves. Place the
poblano,serranos, garlic, lemon juice, cumin, and
Tabasco sauce in a blender and whizz until pureed. Add
this to the avocado/onion mixture in the large bowl
and mix thoroughly. The flavor blends better if the
guacamole is left in the refrigerator for an hour or
two before serving. There are at least as many
variations of Guacamole as there are people who make
it, but this version may offend some purists, hence
the name. This recipe is the result of experimentation
with the basic guacamole recipe. I personally prefer
more cumin in it, but you don't want the result to
taste more like bean dip than guacamole. Never use
Florida avocadoes for guacamole -- you'll get a watery
green pulp.

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