New Taste Journal
Whole Grain · Whole Food · Big Flavors
Roasted Poblano-Avocado Salsa
use as salsa or dip
2 Poblano Peppers
3 Jalapeno Peppers
2 Cloves Garlic
1 Cup Cilantro
1 Green Onion
1/2 teaspoon salt
4 Tablespoons Lime Juice
2 Tablespoons Water
1 Tablespoon Olive Oil
Place poblanos and jalapenos onto a super hot grill.
Close the lid for a couple of minutes and char the peppers on one side.
Open the lid, turn the peppers over, close the lid.
Repeat this process until all of the peppers are charred and blistered.
Place peppers onto a plate and let cool.
When peppers are cool enough to handle, peel away the blistered skins.
Open peppers and remove the seeds and veins.
If you like your salsa extra hot you can leave some or all of the jalapeno seeds intact.
You may want to ware plastic or latex gloves when handling the peppers.
Gather and measure all ingredients.
Place garlic into food processor and let the machine run for a few seconds.
Add all other ingredients, minus avocado, to the processor.
Puree all ingredients together.
Remove the lid and add the peeled avocado.
Puree everything together one more time and serve.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.