Avocado Poblano Salsa

It starts with a smell – warm and faintly sweet, bit smoky too, from the roasted poblanos cooling on the stovetop. I remember standing at the kitchen counter with avocado smeared on my fingers, not minding at all. There’s something about making Avocado Poblano Salsa that feels… unrushed. Like the rhythm of it is its own kind of meditative. Pulling the skins from the charred pepper, breathing in that warm scent, squeezing lime while watching the green deepen to something creamy and rich. It’s simple, and a little unruly too, but every time it feels like a ritual I didn’t know I needed.

Why You’ll Crave It

• That smoky heat from charred poblano – it’s unlike any other pepper, subtle but bold
• The avocados mellow it all out, make it silky, balanced (almost buttery)
• You don’t need a blender or anything fancy – just a bowl and a fork do just fine
• It brightens the whole table, works as a dip, a topping, or eaten straight with a spoon (no judgment)
• It’s naturally vegan and gluten-free – lovely gift to feed many diets without trying too hard

The first time I made this, my brother ate half straight from the bowl before dinner was on the table… I had to make more.

What You’ll Need

• Ripe avocados: 2 of them – soft enough to give under a thumb, but still hold their shape
• Poblano peppers: 2 medium ones, roasted until the skins crinkle and char in spots
• Red onion: 1 small, chopped fine for a gentle bite that doesn’t overwhelm
• Fresh cilantro: 1/4 cup chopped – leaves only, if you can help it
• Lime juice: 2 tablespoons, freshly squeezed for brightness
• Salt: To taste – I start with a fat pinch and adjust from there
• Black pepper: A few turns of the grinder – you’ll know when it’s enough

Easy How-To

Roast the Poblanos

Place them right on the flame of your gas stove or under the broiler. Let the skin blister and blacken – turn them with tongs now and then. It usually takes about 7-9 minutes total, but don’t rush it. The messier they look, the better.

Steam and Peel

Tuck the hot peppers in a bowl and cover it tight – either with a lid or plastic wrap. Leave them alone for 10 minutes (or until they don’t burn your fingers). Then peel off the skins, remove the stem and seeds, and chop what’s left into little ribbons or chunks – whatever you prefer.

Prep the Rest

While those rest, chop the onion, cilantro, and cut your avocados last – just before you’re ready to mix. I like mine in rough chunks, not mashed.

Stir it All Together

In a bowl, gently toss everything – the avocado, roasted poblano, onion, and cilantro. Drizzle in the lime juice, then sprinkle salt and pepper. Stir with a spoon or your hands if you’re careful – you’re aiming for soft mingling, not mush.

Taste and Adjust

Pause. Taste a little. Maybe you’ll want more lime, another pinch of salt, or none at all. Trust your tongue – it knows.

Serve or Store

Serve right away, if you’re like me. Or cover with plastic pressed close to the surface (keeps it green) and refrigerate it. It holds up nicely for a good day or two.

Good to Know

• If your poblano is very spicy (it can happen), add a splash more lime or a bit more avocado to soften it
• Sometimes I add a minced garlic clove if I’m feeling bold – but only if the avocados are perfectly ripe
• If you forget the cilantro at the store… it still works. It really does.

Serving Ideas

• With warm tortilla chips, obviously, but also spooned over grilled chicken, tucked into a breakfast burrito, or dolloped beside scrambled eggs

Top Tricks

• Roast extra poblano peppers while you’re at it – they freeze beautifully and save you time next round

Frequently Asked Questions

Can I use different types of peppers?

You can, though the flavor will shift. Jalapeños are spicier and sharper, but they work fine in a pinch. Hatch or Anaheim chilies are milder – also good substitutes if you’re after something gentle.

How long can I store the salsa?

It’s best within 24 hours, but will keep 2-3 days in the fridge if you press plastic wrap directly on top. The avocados darken a bit, but the flavor still holds.

Can I freeze the salsa?

Technically yes – but the texture gets fuzzy and watery once thawed. If you must, freeze it in a sealed container with minimal air space, and stir well after thawing.

What can I serve with avocado poblano salsa?

It’s wonderful with tacos, grilled meats, quesadillas, or even spooned over a bowl of rice and beans. Adds brightness and creaminess, all in one go.