Avocado Poblano Salsa
There are few things that make me feel as accomplished as making kitchen basics from scratch: homemade dressings, sauces, dips, condiments, pestos (Red Pepper Pesto or Pistachio Pesto, anyone?), and of course - salsa. In case you needed reminding, homemade always beats store bought, and while it does require just a tiny bit more forethought, I promise it will be worth it when a jar of this homemade salsa awaits you in the fridge. I always say, simple ingredients usually makes the best food — and this salsa is no exception. It’s a perfect example that you can create flavor magic with the combination of just 5 simple ingredients. Smokiness and mild heat from the blistered poblano pairs perfectly with creamy avocado and lime. If you’re someone who prefers your food mild, you can easily exclude the jalapeño, but I think it adds a worthwhile kick. And I should mention that it’s dairy free and therefore suitable for meat and plant eaters alike!
Smooth and creamy, some might even say this salsa could be considered a dip. You can enjoy it all on it’s own with salty tortilla chips, but it also does well adorning so many things — like these nachos, enchiladas or vegan tacos. Even eggs could benefit from a spoonful, or use as a spread for a sandwich. When it comes to anything dip-able, the opportunities are endless, as far as I am concerned.
Avocado Poblano Salsa
Renders roughly 1 cup salsa
1 poblano pepper
1/2 jalapeno pepper
1 medium clove of garlic
3 tbsps Extra Virgin Olive Oil
The first step is blistering your poblano. If it’s the season for it, you can grill the pepper, putting it directly on the grill and allowing it to blister evenly all over. If not, use your oven on the high broil setting. Place the clean, dry poblano pepper on a baking sheet on the top shelf. You will need to monitor the pepper, leaving it up to 10 minutes, or until it starts to blister and the skin starts to char. Then turn carefully to the other side, and again, watch for blistering, 5-8 minutes. Once the pepper is blistered evenly on all sides, remove from the oven.
Do not touch the pepper as there will be very hot steam underneath the blistered skin, so remove from the oven carefully. Set aside and let cool to room temperature. Once cool enough to touch, cut off the top of the pepper and down one side lengthwise — remove the seeds. Place the entire pepper into the bowl of your food processor. Then add juice of 1 whole lime, 1 avocado, ½ tsp salt, ½ jalapeno, 1 medium garlic clove and 3 tbsps olive oil and run the food processor until all ingredients are thoroughly broken down and the consistency is creamy. Adjust salt to taste. Serve immediately or keep in an airtight jar in the fridge.