1. Roast the Poblano Pepper:
   • Preheat your oven to 400°F (200°C) or use a gas stovetop flame.
   • Place the poblano pepper directly on the oven rack or hold over a stovetop flame using tongs.
   • Roast until the skin is charred and blistered on all sides, turning frequently (about 10 minutes).
2. Steam the Pepper:
   • Place the roasted pepper in a bowl and cover it with a plate or plastic wrap.
   • Let it steam for about 5 minutes; this will help to loosen the skin.
3. Peel the Pepper:
   • Once steamed, peel off the charred skin using your fingers or a paper towel. Avoid rinsing under water to keep the smoky flavor.
   • Remove the seeds and stem, then dice the pepper finely.

Step 2: Prepare the Other Ingredients

4. Prepare the Avocados:
   • Cut each avocado in half lengthwise and remove the pit.
   • Use a spoon to scoop the avocado flesh into a mixing bowl.
5. Add Lime Juice and Salt:
   • Pour 1 to 2 tablespoons of lime juice over the avocados to prevent browning.
   • Add 1/2 teaspoon of salt or to your taste.
   • Mash the avocados with a fork until you reach your desired consistency (smooth or chunky).
6. Prepare the Rest:
   • If using, dice the tomato and mince the garlic.

Step 3: Combine Ingredients

7. Mix the Guacamole:
   • Add the diced roasted poblano pepper, minced chipotle chili, chopped red onion, cilantro, and optional tomato and garlic to the mashed avocados.
   • Stir all ingredients together until well combined. Adjust the seasoning with more salt or lime juice if needed.

Step 4: Serve and Enjoy

8. Serve:
   • Serve the guacamole immediately with tortilla chips, tacos, or as a topping for your favorite dishes.

By following these steps, you'll create a delicious and smoky Avocado Guacamole with Chipotle and Poblano that's perfect for any occasion. Enjoy!