Spicy Three-Chile Guacamole

Ingredients

• 2 poblano peppers
• 4 serrano peppers
• 2 jalapeño peppers
• 4 ripe avocados
• 1 1/2 teaspoons of lime juice
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt

Directions

1. Heat your oven broiler or the searing section of your grill to high. Cook the peppers for 7-8 minutes, rotating them when they start to jiggle and you hear the seeds popping inside, until the skins are blistered and blackened.
2. Take the peppers off the heat and move them to a shallow bowl or dish, then drape a towel over the top so they can steam. Once they have steamed, scrape away the charred, papery skins with the dull side of a knife and throw the skins away.
3. Trim the stem end from each pepper. Slice the poblano and jalapeños lengthwise, then use the dull side of your knife to clear out the white membrane and seeds so you are not taking good pepper flesh with them.
4. For the serranos, which are narrow, do not split them open. Press the dull side of the knife blade along each pepper from top to cut end to push the seeds out. Chop all the peppers into 1/4-inch pieces.
5. Halve the avocados, take out the pits, and discard them. Spoon the avocado into a mixing bowl, then mash it with a fork or potato masher until it is a mostly chunky paste. Stir in the lime juice gently, just enough to mix it in, since too much stirring will make the avocado smoother than you want.
6. Fold in the chiles, red onion, cilantro, cumin, and salt until everything is evenly mixed. Taste, then add more salt if you like.
7. Press plastic wrap directly onto the guacamole, then put a lid on the bowl. Chill it for at least 15 minutes so the chiles and cumin can settle into the avocado.
8. Use the guacamole within 3 days, and keep any extra covered in the refrigerator. If the top darkens, scrape away that browned layer and discard it before serving.