Poblano-Cucumber Salsa
Vegetarian Times Issue: October 1, 2008 p.67
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.
Directions
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.
ingredient list
Makes 1½ cups
- ½ cucumber, peeled, seeded, and cut into small dice
- 1 poblano chile
- ¼ cup cilantro, chopped
- 2 Tbs. lime juice
- 1 clove garlic, minced (1 tsp.)
- 1 jalapeño chile, stemmed, seeded, and minced
- ½ tsp. salt
- 1 ripe avocado, diced
Nutritional Information
Per :
| Calories |
50 |
| Protein |
1g |
| Total Fat |
3.5g |
| Saturated Fat |
0.5g |
| Carbs |
5g |
| Choelsterol |
0mg |
| Sodium |
197mg |
| Fiber |
2g |
| Sugar |
1g |
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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!