Roasted poblano and pecan guacamole from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 186) by Hugh Acheson and Rinnie Allen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Totallywired on October 22, 2018

    Show-stopper guac. The only problem with this recipe is once you make it you really miss the complexity when eating traditional versions.

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