This recipe marked a few firsts for me. It was my first time roasting and peeling chilies and also my first time making rellenos that weren't baked. All in all, this was a good experience and proof positive that homemade doesn't have to be back breaking labor; it can be pretty easy.
First, roast and peel four Anaheim chilies. This is as simple as heating your broiler, putting your chilies on a baking sheet, and leaving them under the broiler until the skins are blistered. Then stick them in a plastic bag and let them steam for fifteen minutes. Finally take them out and peel them. Once all of them are peeled, cut as small a slit as you can, leaving the stem on, and remove all the seeds. Stick them in a bowl of salted water and let them sit for half an hour.
Meanwhile, make your vinaigrette by combining four Tablespoons oil, two Tablespoons white vinegar, paprika, salt, pepper, and fresh parsley; mix well. Make your guacamole by slicing two or three peeled avocados, mashing them with a fork, and adding fresh diced tomatoes, cumin, lime or lemon juice, and salt to taste. Usually when I make guacamole I use lemon juice, but since I have a lime tree with fresh limes less than fifty feet from my back door, I used limes.
By this time your chilies should be ready. Drain them, rinse them, and drain them again. Stick two chilies on each plate, fill them with the guacamole, and drizzle the vinaigrette over the top. If desired, serve with a dollop of sour cream.
Will immediately smelled the vinaigrette, but said that the one bite he did try was not vinegary thanks to the guacamole. Sadly, his stomach was rather bilious from eating leftover curry so he decided not to chance it. I loved it, but forgot that the chilies I purchased were from Hatch, New Mexico. For the record, mild chilies from New Mexico are about the same as medium chilies from California. I am so glad my local supermarket had them due to the Hatch chili festival being this weekend, and that I didn't buy the hot ones!
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