“This condiment can be served with tortilla chips as a dip, or as a garnish for soup, for example, black bean soup.”
READY IN:
25mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

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

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