Tom's Tomatillo and Poblano Guacamole

Ingredients

• 1 large poblano chile
• 3 medium tomatillos, husks removed
• 1 small white onion, minced
• 1 garlic clove, grated on a microplane
• 1/4 cup chopped cilantro, or more to taste
• 1 tablespoon freshly squeezed lime juice, about 1/2 of a lime
• 3 large Hass avocados, peeled, pitted, and diced
• Kosher Salt and freshly ground black pepper
• Celia's Chipotle Pepper hot sauce to taste

Directions

1. Place the oven rack on the highest position and preheat the broiler. Place the poblano and tomatillos on a baking sheet and broil, turning once, until the the tomatillos are lightly browned. Transfer the tomatillos to a food processor and puree. Pour the tomatillo puree into a medium bowl. Transfer the poblano to a small bowl, cover with plastic wrap, and allow to rest for 5 minutes. Peel the skin off the poblano and remove the stem and seeds. Cut the poblano into 1/4-inch dice and add to the tomatillo puree.
3. Add the onion, garlic, cilantro, lime juice, and half of the diced avocado to the tomatillo/poblano mixture. Mash the ingredients well with the back of a fork. Fold in the remaining avocado and season generously with salt. Season with freshly ground black pepper and Chipotle Pepper hot sauce

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