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Makes 8 to 10 servings
2 medium (about 6 ounces) fresh Poblano chiles
6 ounces (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 tablespoons chopped flat-leaf parsley
3 medium-large ripe avocados
Salt, to taste
1 to 2 tablespoons fresh lime juice
2 tablespoons finely crumbled Mexican queso añejo, or other dry grating cheese like Romano or Parmesan
Radish slices for garnish
Preheat the broiler.
Place the poblanos, tomatoes and garlic on a baking sheet. Set the sheet 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered and blackened in spots and the garlic is soft, 12 to 13 minutes.
Place the chiles in a bowl, cover them with a towel and let them stand 5 minutes, then wipe off the blackened skin.
Pull or cut out the stems, seed pods and seeds; rinse quickly to remove any stray seeds and bits of char. When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic.
In a mortar or with a food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place the puree in a large bowl.
Chop the roasted tomatoes and add to the Poblano mixture along with the parsley. Cut the avocados in half lengthwise around the pit, twist the halves apart and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together.
Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors.
Garnish with cheese and radishes.
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