- 2 medium fresh poblano chillies
- 1 ripe medium tomato
- 2 clove garlic, unpeeled
- 3 tablespoon chopped flat-leaf parsley
- 3 medium-large ripe avocados
- 2 tablespoon fresh lime juice
- 2 tablespoon finely crumbled mexican queso anejo or other dry grating cheese like romano or parmesan
- a few slices of radish, for garnish
- 1Lay 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.
- 2Place 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.
- 3When tomatoes are cool, peel off and discard skins. Slip skins off garlic.
- 4In 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.
- 5Cut avocados and scoop flesh into the same bowl; coarsely mash everything together. Taste and season with salt and lime juice.
- 6To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and radish slices.
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