- 1 medium poblano pepper
- 1 medium Fresno chile
- 3 ripe Hass avocados
- 1/4 cup finely diced white onion
- 1 lime, juiced
- Kosher salt
- 1/4 cup chopped cilantro
- Preheat your oven’s broiler. In an oven-safe baking dish or directly on the rack, broil the poblano pepper and Fresno chile until skin is blackened, about 10 minutes, turning halfway through. Place the peppers in a room-temperature bowl and cover with plastic wrap to steam for 15 minutes. When cool, peel away the skin and remove the stem and seeds. Chop finely and set aside.
- Scoop the avocado into a bowl. Coarsely mash it with a fork. Stir in the onion, jalapeño, lime juice, salt, cilantro and roasted chiles. Serve with tortilla chips.
Press plastic wrap firmly against the surface of the guacamole and refrigerate overnight.