Avocado-Poblano Salsa
Ingredients
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1 fresh poblano chile pepper or 1 yellow, red, or green bell pepper
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1 yellow, red, or green bell pepper
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1 lime
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½ cup chopped tomato
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⅓ cup finely chopped red onion
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2 tablespoon chopped fresh cilantro
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2 small avocados, halved, seeded, peeled, and chopped
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Salt
Directions
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Preheat broiler. Place whole peppers on a foil-lined baking sheet. Broil 4 inches from heat 7 to 10 minutes or until charred, turning occasionally. Bring foil up around peppers and fold edges together to enclose. Let stand 15 minutes. Peel off and discard skins.* Remove stems, seeds, and membranes; chop peppers.
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Remove 1/2 tsp. zest and squeeze 1 Tbsp. juice from lime. In a medium bowl combine chopped peppers, lime zest and juice, tomato, onion, and cilantro. Stir in avocados. Season to taste with salt.
*Tip
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
To Make Ahead
Prepare as directed, except do not stir in avocados. Cover and chill up to 2 days. Stir in avocados before serving.
Nutrition Facts (per serving)
| 49 | Calories |
| 3g | Fat |
| 5g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 49 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Sodium 69mg | 3% |
| Total Carbohydrate 5g | 2% |
| Total Sugars 1g | |
| Protein 1g | 2% |
| Vitamin C 75.2mg | 84% |
| Calcium 11mg | 1% |
| Iron 0.6mg | 3% |
| Potassium 221mg | 5% |
| Folate, total 28.9mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.