Quick & Easy

Gourmet guacamole

Queso anejo and poblano chillies bring an authentic Mexican flavour to this gourmet guacamole. If you can't lay your hands on any queso anejo, you can use parmesan and other similar cheeses in its place.



1.Lay poblanos, tomatoes and garlic on a baking sheet. Set 10cm below a very hot grill. Roast, turning every couple of minutes, until chillies and tomatoes are soft, blistered and blackened in spots and garlic is soft, 12 to 13 minutes total.
2.Place chillies in a bowl, cover with a towel, let stand 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods and seeds; rinse quickly to remove any stray seeds and bits of char.
3.When tomatoes are cool, peel off and discard skins. Slip skins off garlic.
4.In a mortar or with a food processor, make a coarse puree of roasted garlic and poblanos, place in a large bowl. Chop tomatoes and add to poblano mixture along with parsley.
5.Cut avocados and scoop flesh into the same bowl; coarsely mash everything together. Taste and season with salt and lime juice.
6.To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and radish slices.

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