Poblano Guacamole

Directions

1. 1
   Roast the poblano chilies under a broiler, turning as they get charred.
2. 2
   Place them in a closed plastic bag to steam for five minutes.
3. 3
   Peel off their skins under cold running water.
4. 4
   Split the chilies lengthwise and remove stems and seeds.
5. 5
   Place them in a blender or food processor along with the avocados, lime juice and salt and pulse until smooth.
6. 6
   Pour into a bowl and stir in the salt and tomatoes.
7. 7
   Adjust seasoning.
8. 8
   Serve immediately.