How to make it

  • Start by charring the pablano until skin is blackened, either in your broiler, directly over a flame on your stove top, or on the grill. Immediately put into a Zip lock bag to help steam the skin off. Take this time to chop everything else.
  • Take the pablano out of the bag and peel all of the black skin off and chop the flesh, no seeds please!
  • Mash the avocados in a bowl and add everything else and stir! Taste to see if it needs anymore lime juice or salt. Enjoy!

Reviews & Comments 4

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  • elgourmand2 3 years ago
    Nice flavor combo. This is seriously Mexican. Great post.
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  • chuckieb 4 years ago
    ???????? I don't get it.....I'm on line like ALWAYS! And yet somehow I missed this? Oh my goodness it looks deelish Michelle. Bookmarked.
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  • notyourmomma 4 years ago
    Yummy. I love the pepper combo.
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    " It was excellent "
    schubo52 ate it and said...
    Just plain old YUMMY!!
    Couldn't be better
    Thx for R
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  • NPMarie 5 years ago
    Whoo Hoo! I LOVE this!
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