Avocado-Poblano Salsa

Broiled peppers brings a nice smoky flavor to this fresh salsa recipe. The creamy avocado mellows out the spice.

Avocado-Poblano Salsa in bowl with peppers, onions, and tomatoes on cutting board
Photo: Jason Donnelly
Hands On Time:
25 mins
Broil Time:
7 mins
Stand Time:
15 mins
Total Time:
47 mins
2 1/4 cups


  • 1 fresh poblano chile pepper or 1 yellow, red, or green bell pepper

  • 1 yellow, red, or green bell pepper

  • 1 lime

  • ½ cup chopped tomato

  • cup finely chopped red onion

  • 2 tablespoon chopped fresh cilantro

  • 2 small avocados, halved, seeded, peeled, and chopped

  • Salt


  1. Preheat broiler. Place whole peppers on a foil-lined baking sheet. Broil 4 inches from heat 7 to 10 minutes or until charred, turning occasionally. Bring foil up around peppers and fold edges together to enclose. Let stand 15 minutes. Peel off and discard skins.* Remove stems, seeds, and membranes; chop peppers.

  2. Remove 1/2 tsp. zest and squeeze 1 Tbsp. juice from lime. In a medium bowl combine chopped peppers, lime zest and juice, tomato, onion, and cilantro. Stir in avocados. Season to taste with salt.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

To Make Ahead

Prepare as directed, except do not stir in avocados. Cover and chill up to 2 days. Stir in avocados before serving.

Nutrition Facts (per serving)

49 Calories
3g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 49
% Daily Value *
Total Fat 3g 4%
Sodium 69mg 3%
Total Carbohydrate 5g 2%
Total Sugars 1g
Protein 1g
Vitamin C 75.2mg 376%
Calcium 11mg 1%
Iron 0.6mg 3%
Potassium 221mg 5%
Folate, total 28.9mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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