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Roasted Poblano & Tomatillo Guacamole

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Ingredients

1 leek, (cut into about 2 inch pieces and drizzled with a bit of olive oil)

2 poblano peppers (cut into about 2 inch pieces and drizzled with a bit of olive oil)

1 White onion (cut into about 2 inch pieces and drizzled with a bit of olive oil)

4-6 cups tomatillos (husked, cut into about 2 inch pieces and drizzled with a bit of olive oil)

juice of one lime

3 avocados, diced

1/2 bunch cilantro

tortilla chips, baked, for serving

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