Low Sodium Gluten Free Roasted Poblano Guacamole Plate

Total time30 min

Prep time15 min

Cook time10 min

Low Sodium Gluten Free Roasted Poblano Guacamole Plate

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Ingredients

4 servings

For the roasted poblano

2 poblano peppers
Fresh Poblano Pepper Fresh Poblano Peppers Poblano/Pasilla Peppers - 0.25 Lb Poblano/Pasilla Peppers PRODUCE Poblano Pepper
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1 tsp olive oil

For the guacamole

3 ripe avocados
3 tbsp fresh lime juice (from about 2 limes)
¼ cup red onion, finely diced
1 jalapeño, seeded and finely minced
¼ cup fresh cilantro, roughly chopped
1 clove garlic, minced
¾ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground cumin

For serving

gluten free tortilla chips, for serving
lime wedges, for serving (optional)

Instructions

1
Position an oven rack 4–5 inches from the broiler element and preheat the broiler to high. Rub the poblano peppers with the olive oil and place them on a baking sheet. Broil, turning every 3–4 minutes, until the skins are deeply charred and blistered on all sides, about 8–10 minutes total.
2
Transfer the charred poblanos to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 5 minutes. Peel away and discard the charred skins, then remove the stems and seeds. Finely dice the roasted flesh and set aside.

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