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.