Poblano-Cucumber Salsa Recipe | Vegetarian Times Skip to main content

Poblano-Cucumber Salsa

This cool, slightly spicy condiment can be served with tortilla chips as an hors d’oeuvre or used as a topping for black bean soup.



Ingredient Line: 
½ cucumber, peeled, seeded, and cut into small dice
Ingredient Line: 
1 poblano chile
Ingredient Line: 
¼ cup cilantro, chopped
Ingredient Line: 
2 Tbs. lime juice
Ingredient Line: 
1 clove garlic, minced (1 tsp.)
Ingredient Line: 
1 jalapeno chile, stemmed, seeded, and minced
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
1 ripe avocado, diced


Preheat oven to broil. Roast poblano chile 15 to 20 minutes, or until skin is blackened, turning occasionally. Cool until easy to handle. Remove charred skin, discard seeds and stem, and cut into small dice. Combine poblano, cucumber, cilantro, lime juice, garlic, jalapeño, and salt in small bowl. Gently fold in avocado. Season with salt and pepper.

Nutrition Information: 

1 g
Total Fat: 
3.5 g
Saturated Fat: 
0.5 g
5 g
0 mg
197 mg
2 g
1 g
Makes 1 1/2 cups

Comments on this Recipe

This has become a family favorite! We love to make huge bowls of pica de gallo to eat with tortilla chips when we have family get-togethers. Everyone has decided they like this just as much. I love it because now I can eat "pica" without the tomatoes that I'm allergic to! Great with chips as an appetizer or on top of salad. I do add red onion to it to make it more like pica.

I love this recipe! I always make it for parties and it's such a hit! So different, people love it.

This was delicious! I was afraid it would be too spicy for me, with the whole jalapeno, but it was not - it's just really fresh and delicious. It was wonderful on the "Spicy Fall Stew Baked in a Pumpkin." Outstanding!

Ive been making this consistently to go with the spicy fall stew baked in a pumpkin. Fantastic!

I took this to a ladies' gathering last night and it was a hit! Everyone loved it. I didn't have limes so I used lemon juice instead. Next time I may add some green or vidalia onion. I'm having this for lunch today!

This is such a hit with all my friends. Goes so well with Spicy Fall Stew Baked in a Pumpkin. I make these to recipes about 3-4 times each Fall.

try it

So, so, so good! In the future I may use tomatillos in place of the cucumber, but only b/c I like the tartness from tomatillos. The cucumber gave this a nice freshness (very flattering even with the other fresh tasting ingredients). My boyfriend doesn't even like cucumber or avocado and he loved this. We used it both as a dip for tortilla chips and as a topping for an easy black bean salad. I could eat this every day.