Roasted Poblano and Pecan Guacamole

Scir Leah Saint

1 poblano chile

4 ripe Hass avocados, halved and pitted

1 tablespoon fresh lime juice

½ cup diced sweet onion

¼ cup chopped cilantro leaves

1 medium tomato, seeded and diced (optional)

1½ teaspoons olive oil

¼ teaspoon ground cumin seeds, toasted

Kosher salt and freshly ground black pepper, to taste

⅓ cup pecans, lightly toasted, chopped

1. Heat broiler. On a foil-lined baking sheet, broil the poblano, turning occasionally, until blistered all over, 4 to 6 minutes. Transfer to a small bowl and cover with plastic wrap to let the steam loosen the skin.

2. When the poblano is cool, peel, seed and finely dice it. Set aside.

3. Using a paring knife, score through the avocado flesh, creating a grid-like pattern. Scoop out the avocado flesh into a medium bowl and toss with lime juice. Add the onion, cilantro, tomato, olive oil, cumin and season with salt and pepper. Add the pecans and the poblano and lightly mash using the tines of a fork. Serve immediately.

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