Yield: Yields about 2 cups.
Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.
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Finely grate the zest from the lime and then squeeze the juice. Put the avocado in a bowl and coarsely mash with a potato masher. Stir in the lime zest and 2 Tbs. of the lime juice along with the scallions, cilantro, cumin, and 1/2 tsp. salt. Season to taste with salt and lime juice, and then fold in the chile and tomato.
Heap the guacamole into a bowl and garnish it with the radishes and feta. Serve with tortilla chips.
I added a gazpacho to a full backyard BBQ menu that I created on this site..being Backyard BBQ main dish Barbecue-Braised Bourbon Beef with Mustard Glaze cocktails Garden Party Cocktail starters "Guacamole with Roasted Chile, Cumin, and Feta" sides Shredded Carrots with Jalapeo, Lime & Cilantro Creamy Potato Salad with Radishes, Lemon & Dill The whole menu was a hit....just amazing. However the Guacamole with Roasted Chile, Cumin, and Feta was an instant hit as a starter, some guests stating that it was the best they ever had. A+++++
Best guacamole I've ever had. Read my entire review and see a non-studio picture done by The Mom Chef. http://themomchef.blogspot.com/2010/02/guacamole-with-roased-chile-cumin-and.html
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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