Holy Mole Fire Roasted Guacamole

If you have not yet discovered Gilttaste.com, you must. Not only is it absolutely gorgeous and have some of the planet's most delectable foods, but it also has featured gourmets like Ruth Reichl and in this case Francis Lam. If you love guacamole, you won't be disappointed. This is hands down one of the best ever. The original recipe calls for jalapeno peppers but we prefer a beautiful poblano for less kick and more depth. 

6 ounces tomatillos (about 4 medium-sized ones)

1-2 poblano or anaheim peppers
1 ounce onion, chopped (about ¼ cup)
1 fistful cilantro leaves (about 1 cup, very loosely packed), plus more for garnish
2 limes
5 cloves garlic, minced
4 teaspoons olive oil
5 medium, really ripe avocados (I prefer Hass)
Sea salt, to taste

1. If your tomatillos are still in their papery husks, unhusk them, pop off the stem, and rinse in water to get that gummy stuff off. Dry them. You can do the responsible thing and set them high under a broiler for a few minutes to char the top, flip them, then char the other side, but you know and I know what you really want to do: Fire up the stove, get a pair of tongs or long skewer, and roast them like the marshmallows of the vegetable world. You’re not really looking to turn them into naughty-boy lumps of coal, but burn them until they’re evenly blackened all over. Set them in the bowl of a food processor.

2. Char the chile peppers the same way, and let them cool enough so you can handle them. Trim off the stem end, open them up, and cut out the seeds and ribs. (If you like more heat, you can keep them in.) Chop the peppers reasonably fine and add to the food processor.

3. Add onion, cilantro, the juice of 1 lime, and a generous pinch of salt to the tomatillos and peppers in the food processor and pulse until it’s basically a liquid. Taste, and add more salt if necessary to make it savory and balance the sourness somewhat.

4. In a small pan, heat the garlic and oil over medium heat. Swirl it a bit, and smell the goodness. When it turns slightly golden, swirl constantly until the garlic is a rich golden brown (but not, you know, brown-brown). Stir it into the tomatillo puree until the oil incorporates. (At this point, you’ll have a delicious salsa, which you can use on its own.)

5. Split the avocados:  Slice into the fruit with your knife from top to bottom and “roll” the avocado along the knife so you make one cut all the way around. Put down the knife and twist the halves in opposite directions, like you’re opening a jar, and they will come apart, exposing the pit. If your knife is sharp, give the pit a good, careful thwack to embed the blade in it. Twist and it will come out. (If your knife isn’t very sharp, or you’re nervous about thwacking your hand instead, just dig it out with a spoon.) Gently peel off the skin, and cut the avocado flesh into either ¼” or ½” dice (your call; the bigger, the more of a contrast between flavors. If your avocados are fantastic, go big; if merely very good, go small.). Spritz them with a little bit of lime as you work to keep them from turning brown.

6. Season avocado chunks with salt, until they taste really good. Gently fold in the salsa. Adjust seasoning with salt, in necessary, and garnish with some more chopped cilantro. (By the way, I know I'm a fiend with this stuff, but if you really want to send the guacamole over the edge, substitute a little bit of the salt with fish sauce. Your friends will never know what hit 'em.)

Note: Make this a few hours or up to a day ahead, and the flavors will mingle together nicely, without losing the texture.