Ingredients

• 3 poblano chilies* (about 12 ounces)
• 1 large jalapeño chili
• 8 tablespoons fresh lime juice
• 1 large plum tomato, seeded, chopped
• 2 small green onions, finely chopped
• 1 teaspoon grated lime peel
• 2 large ripe avocados, peeled, pitted
• 2/3 cup finely chopped onion
• 1/2 cup (packed) coarsely chopped fresh cilantro
• 1/4 teaspoon ground cumin

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Instructions

1. Char chilies directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag at least 10 minutes and up to 1 hour. Peel, seed, and finely chop chilies. Mix chilies, 1 tablespoon lime juice, tomato, green onions, and lime peel in small bowl. Season with salt.
2. Puree next 4 ingredients and 7 tablespoons lime juice in processor until almost smooth. Season with salt. (Chili mixture and guacamole can be made 1 day ahead. Cover separately and refrigerate.)
3. Spoon avocado puree into wide shallow bowl. Spoon chili mixture into center.
4. Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.