Poblano-Cucumber Salsa

• 1/2 cucumber, peeled, seeded, and cut into small dice
• 1 poblano chile
• 1/4 cup cilantro, chopped
• 2 Tbs. lime juice
• 1 clove garlic, minced (1 tsp.)
• 1 jalapeno 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.
3. Cool until easy to handle.
4. Remove charred skin, discard seeds and stem, and cut into small dice.
5. Combine poblano, cucumber, cilantro, lime juice, garlic, jalapeno, and salt in small bowl.
6. Gently fold in avocado.
7. Season with salt and pepper.

cucumber, chile, cilantro, lime juice, clove garlic, jalapeno chile, salt, avocado

Taken from www.vegetariantimes.com/recipe/poblano-cucumber-salsa/ (may not work)