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Avocado and Poblano Salsa with Toasted Cumin and Almonds

Avocado and Poblano Salsa with Toasted Cumin and Almonds

By Malcolm JacksonOctober 16, 2023

  • Makes
    Makes 1½ cups
  • Cook Time
    15 minutes

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.

Ingredients
  • 1

    large poblano chili, stemmed, seeded and cut lengthwise into quarters

  • ¼

    cup slivered almonds

  • 1

    teaspoon cumin seeds

  • 3

    cups lightly packed fresh cilantro

  • 1

    ripe avocado, pitted, peeled and roughly chopped

  • ¼

    cup extra-virgin olive oil

  • 1

    tablespoon grated lemon zest, plus 3 tablespoons lemon juice

  • Kosher salt

Step 1

Heat 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.

Step 2

Add the chili to the blender along with the cilantro, avocado, oil, lemon zest and juice, and ½ teaspoon salt. With the machine running, stream in 3 tablespoons water and puree until the mixture is thick and smooth, about 2 minutes, scraping the blender jar as needed. Transfer to a bowl, then taste and season with salt. Serve right away.

Step 3

Optional garnish: Red pepper flakes OR flaky sea salt

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