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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.
Makes
1½ cups
15 minutes
Ingredients
-
1
large poblano chili, stemmed, seeded and cut lengthwise into quarters
-
¼
cup slivered almonds
Directions
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01Heat a 10-inch skillet over medium until droplets of water flicked onto the surface quickly sizzle. Toast the chili, flipping occasionally, until spotty brown on both sides, about 5 minutes. Transfer to a plate and cool. Meanwhile, in the same skillet over medium, toast the almonds, stirring, until fragrant and lightly browned, about 2 minutes; transfer to a blender. In the same skillet over medium, toast the cumin seeds, stirring, until fragrant, about 30 seconds; add to the blender.
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