Joe Parker-Cucumber Salsa
Joe Parker-Cucumber Salsa
1⁄2 cucumber, peeled, seeded, and cut into small pieces
1 poblano chile or Joe Parker Pepper
1⁄4 cup cilantro, chopped
2 Tbs. lime juice
1 clove garlic, minced (1 tsp.)
1 jalapeño chile, stemmed, seeded, and minced
1⁄2 tsp. salt
1 ripe avocado, diced
1
Preheat oven to broil.
2
Roast poblano chile 15 to 20 minutes, or until skin is blackened, turning occasionally. Cool until easy to handle.
3
Remove charred skin, discard seeds and stem, and cut into small dice.
4
Combine poblano, cucumber, cilantro, lime juice, garlic, jalapeño, and salt in small bowl.
5
Gently fold in avocado.
6
Season with salt and pepper.
Ingredients
1⁄2 cucumber, peeled, seeded, and cut into small pieces
1 poblano chile or Joe Parker Pepper
1⁄4 cup cilantro, chopped
2 Tbs. lime juice
1 clove garlic, minced (1 tsp.)
1 jalapeño chile, stemmed, seeded, and minced
1⁄2 tsp. salt
1 ripe avocado, diced
Directions
1
Preheat oven to broil.
2
Roast poblano chile 15 to 20 minutes, or until skin is blackened, turning occasionally. Cool until easy to handle.
3
Remove charred skin, discard seeds and stem, and cut into small dice.
4
Combine poblano, cucumber, cilantro, lime juice, garlic, jalapeño, and salt in small bowl.
5
Gently fold in avocado.
6
Season with salt and pepper.
Notes
