Shop Black Friday Sale
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Sauces & Seasonings
About 2 cups
20 minutes
0 minutes
Chef Tom Fraker
4 Anaheim peppers
4 organic avocados, peeled and seeded
1/2 cup Key limes, juiced
2 cloves peeled garlic, minced
1 teaspoon ground cumin
1 large organic tomato, diced small
1/2 cup Maui onions, diced small
1/4 cup organic cilantro, minced
1/2 teaspoon Spice Grinders, Coarse Sea Salt
1/2 teaspoon Spice Grinders, Rainbow Peppercorns
Char the peppers on all sides by placing them directly on the stove burner. Place them in a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the skin and discard. Take out the seeds and dice the peppers small.
Place the avocados in a large bowl and mash. Stir in the lime juice. Add the rest of the ingredients and mix well.
Refrigerate for a half hour and serve with chips.
When peeling the skin from the peppers, it is okay to leave some of the charred skin on the pepper. This will add a little smokier flavor.
