Categories: Dips, cheese balls, salsa

Ingredients

• 1 poblano chile, cut in half, seeds and membranes removed
• 4 ripe avocados, halved and pitted
• Juice from 1 lime
• 1/2 cup diced sweet onion
• 1 tsp. olive oil
• 1/4 to 1/2 tsp. cumin seed
• Salt and ground black pepper, to taste
• 1/3 cup lightly salted roasted pecans, chopped

Directions

1. Heat broiler. On a foil-lined baking sheet, broil the poblano, until the skin is blistered and charred, about 5 minutes. Tent foil around pepper and let stand for 10 minutes or until cool enough to handle.
2. When the poblano is cool, remove and discard skin. Finely dice flesh; set aside.
3. using a paring knife, score through the avocado flesh, creating a grid-like pattern. Scoop out the avocado flesh into a medium bowl and toss with lime juice. Add the diced poblano, onion, olive oil and cumin, and season with salt and pepper. Lightly mash using the tines of a fork to create desired texture. Gently stir in pecans. Serve immediately.

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