Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Avocado and Poblano Salsa with Toasted Cumin and Almonds
To make this creamy-rich salsa that melds aspects of Spanish mojo verde with Mexican guacamole, we toast poblano chilies, deepening their flavor and imparting smokiness. The chilies then are blended with bright cilantro and lemon juice as well as avocado, almonds and cumin seeds until thick and spreadable. The salsa is excellent with grilled or roasted chicken, fish or mushrooms, smeared onto quesadillas and sandwiches, or served simply as a dip.
large poblano chili, stemmed, seeded and cut lengthwise into quarters
cup slivered almonds