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.

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Poblano-Cucumber Salsa and Harvest Canapés with Chipotle Cheese Topping recipes
Photo by Carin Krasner
1½ cups


  • 1/2 cucumber, peeled, seeded, and cut into small dice
  • 1 poblano chile
  • 1/4 cup cilantro, chopped
  • 2 Tbs. lime juice
  • 1 clove garlic, minced (1 tsp.)
  • 1 jalapeno chile, stemmed, seeded, and minced
  • 1/2 tsp. salt
  • 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

  • Serving Size 1/4 cup
  • Calories 50
  • Carbohydrate Content 5 g
  • Cholesterol Content 0 mg
  • Fat Content 3.5 g
  • Fiber Content 2 g
  • Protein Content 1 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 197 mg
  • Sugar Content 1 g