7 garlic cloves
1 red bell pepper
2 poblano peppers
2 teaspoons olive oil
1/3 cup finely diced green onions
2 Roma tomatoes seeded and chopped
3 tablespoons cilantro chopped
1 tablespoon lime juice
1 teaspoon cumin
½ teaspoon kosher salt
2-3 Haas avocados, ripe, peeled and coarsely chopped
Preheat oven to 450 degrees.
2. Wrap garlic cloves in foil and bake for 15 minutes. Let cool slightly and remove skins. Place in medium nonmetallic bowl and mash.
3. Preheat broiler.
4. Cut peppers in half and discard seeds. Place peppers skin side up on foil lined baking sheet, flatten with hand. Broil 15 minutes or until blackened, turning frequently as needed.
5. Place in a zip lock bag and seal. Let stand 10 minutes. Peel and finely chop.
6. Combine all ingredients. Serve as a dip or a spread on sandwiches
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