- 3 poblano chilies (about 12 ounces)
- 1 large jalapeño chili
- 8 tablespoons fresh lime juice
- 1 large plum tomato, seeded, chopped
- 2 small green onions, finely chopped
- 1 teaspoon grated lime peel
- 2 large ripe avocados, peeled, pitted
- 2/3 cup finely chopped onion
- 1/2 cup (packed) coarsely chopped fresh cilantro
- 1/4 teaspoon ground cumin
- Char chilies directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag at least 10 minutes and up to 1 hour. Peel, seed, and finely chop chilies. Mix chilies, 1 tablespoon lime juice, tomato, green onions, and lime peel in small bowl. Season with salt.
- Puree next 4 ingredients and 7 tablespoons lime juice in processor until almost smooth. Season with salt. (Chili mixture and guacamole can be made 1 day ahead. Cover separately and refrigerate.)
- Spoon avocado puree into wide shallow bowl. Spoon chili mixture into center.
- Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.