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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?