---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Para-Guacamole
  Categories: Appetizers
       Yield: 12 Servings
  
       3 ea California avocadoes
       1 ea Poblano chile
       2 ea Serrano chiles
       1 ea Small white onion
       3 ea Cloves garlic
       3 ea Juice of 2-3 lemons
     1/4 ts Powdered cumin
       1 ts Tabasco sauce
       1 ea Salt to taste
  
   Roast the poblano chile over a low flame (or under a
   broiler) until the skin begins to char and blister.
   Place in a paper bag and let set for a few minutes.
   While the poblano is 'steaming', mince the onion and
   place in a large bowl.  De-seed  and  scoop  out  the
   avocadoes, taking care to discard any brown portions
   Place the avocado in bowl with onion and pound into
   slightly lumby paste.  Take the poblano chile out of
   the bag and peel it, removing the stem, seeds, and
   internal membranes. Remove the stem end of the
   serranos Peel the garlic cloves. Place the
   poblano,serranos, garlic, lemon juice, cumin, and
   Tabasco sauce in a blender and whizz until pureed. Add
   this to the avocado/onion mixture in the large bowl
   and mix thoroughly. The flavor blends better if the
   guacamole is left in the refrigerator for an hour or
   two before serving. There are at least as many
   variations of Guacamole as there are people who make
   it, but this version may offend some purists, hence
   the name. This recipe is the result of experimentation
   with the basic guacamole recipe.  I personally prefer
   more cumin in it, but you don't want the result to
   taste more like bean dip than guacamole. Never use
   Florida avocadoes for guacamole -- you'll get a watery
   green pulp.
  
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