Poblano-Cucumber Salsa
Recipe from
Vegetarian Times
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.
Servings:
Makes 1 1/2 cups
Ingredients
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1/2cucumber, peeled, seeded, and cut into small dicesee savings
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1poblano chilesee savings
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1/4 cupcilantro, choppedsee savings
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2 tablespoonslime juicesee savings
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1clove garlic, minced (1 teaspoon)see savings
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1jalapeno chile, stemmed, seeded, and mincedsee savings
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1/2 teaspoonsaltsee savings
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1ripe avocado, dicedsee savings
Directions
1.
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, jalapeno, and salt in small bowl. Gently fold in avocado. Season with salt and pepper.
Nutrition information
Calories 50, Total Fat 3.5 g, Saturated Fat 0.5 g, Sodium 197 mg, Carbohydrate 5 g, Fiber 2 g, Protein 1 g, Sugars 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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