Roasted Poblano-Cucumber-Avocado Salsa is a refreshing and vibrant green salsa that adds a bit of crunch, heat, and brightness to any dish. I love to serve it on top of southwest stew. Yield: 1 1/2 cups
Roast poblano pepper in the oven at 400°F for 30 minutes or over direct flame until the outside skin is charred. Allow to cool, then peel away the outside skin and remove the seeds. Chop and place into a bowl.
Roll the limes under the pressure of your palm on the cutting board, then squeeze the juice over the poblano. Add the cucumber, cilantro, garlic, and salt.
Cut the stem end of the jalapeno and shake out the seeds. Chop and add half for moderate heat or the whole jalapeno for spicy. Cut the avocado in half and remove the seed. Hold the avocado in one hand and cut a crosshatch pattern. Squeeze the flesh over the bowl and away from the skin. Mix well and add more salt to taste.