There are few things that make me feel as accomplished as making 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
2 poblano peppers
Juice of 3 limes
1 avocado
1 jalapeno pepper
2 medium cloves of garlic
Sea salt
Paprika
2 tbsps light olive oil (strong tasting olive oil will over power the sauce)
Water, as needed to loosen
The first step is blistering your poblanos. If it’s the season for it, you can grill the peppers, putting them directly on the grill and allowing them to blister evenly all over. If not, use your oven on the high broil setting. Place the clean, dry poblanos on a baking sheet on the top shelf. You will need to monitor the peppers, leaving them up to 10 minutes, or until the skin start to blister and char. Then, turn carefully to the other side, and again, watch for blistering, 5-8 minutes. Continue until the pepper is blistered on all sides and remove from the oven.
Be careful when handling the pepper as there will be hot steam inside and underneath the blistered skin. Place inside a glass Tupperware or other container and cover with a lid. The steam inside will continue to soften the pepper as it cools. Once cool enough to touch, cut off the top of the pepper and down one side, lengthwise. Remove all seeds and any of the white core that remains. Place the soft pepper into the bowl of your food processor. Then add half the lime juice, avocado, jalapeno, garlic cloves and 2 tbsps olive oil. Run the food processor until all ingredients are thoroughly broken down and the consistency is creamy. If your blender is having a tough time running, add a splash or two of water to loosen. Add lots of salt to taste, and more lime juice as needed. Sprinkle in a little paprika. Blend one more time to incorporate seasoning. Serve immediately or keep in an airtight jar in the fridge. Use within 2 days.