Guacamole with Roasted Chile, Cumin, and Feta

Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.

• 1 small fresh green New Mexico or poblano chile
• 1 medium lime
• 3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled
• 3 medium scallions, white and light-green parts only, chopped
• 5 Tbs. chopped fresh cilantro
• 1/4 tsp. ground cumin, preferably freshly ground
• Kosher salt
• 1/2 cup medium-diced fresh tomato
• 2 radishes, slivered (about 2 Tbs.)
• 1 Tbs. crumbled feta
• Store bought or homemade corn tortilla chips, for serving

On a gas stove, turn a burner to high and set the chile directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the chile on a baking sheet placed directly under the broiler. Put the chile in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and finely chop.


Finely grate the zest from the lime and then squeeze the juice. Put the avocado in a bowl and coarsely mash with a potato masher. Stir in the lime zest and 2 Tbs. of the lime juice along with the scallions, cilantro, cumin, and 1/2 tsp. salt. Season to taste with salt and lime juice, and then fold in the chile and tomato.


Heap the guacamole into a bowl and garnish it with the radishes and feta. Serve with tortilla chips.