I struggled with naming this post, since this recipe is the combination of several things: pico de gallo, cowboy caviar, and guacamole. The result is a fresh tasting chunky dip loaded with vegetables. While this isn’t technically a salsa, since it isn’t cooked, somehow Avocado Salsa seemed to be the easiest and most logical title. This is the perfect thing to bring to a summer party, plus the recipe is creative enough that it will stand out from the crowd.
The only bit of cooking involved in preparing this roasting the peppers. I especially love how roasting the poblano peppers intensifies their smokey flavor. If you follow this recipe, the spice level will be mild, but you can increase the heat of this salsa by adding jalapeños or hot sauce.
I know that they say that people either love or hate cilantro, but my feelings towards it are just “meh” so I tend to leave it out of my recipes. If you love it, you can add it.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 Poblano Pepper
- 1 medium Tomato
- 1/2 cup Black Beans
- 1/4 cup finely chopped Red Onion
- 2 Avocados
- 1/3 cup Corn
- about 1/4 teaspoon Salt
- about 1/8 teaspoon Pepper
- about 1/8 teaspoon Cumin
- Turn on a burner on a gas stove. Place the pepper over the flame, and char the skin, rotating the pepper as needed. Then remove from the flame and let cool. Once the pepper has cooled down, slice the skin off the pepper removing the stem and seeds. Use a knife to scrape off the charred skin.
- Finely chop the pepper.
- Chop the tomato. Drain and rinse the black beans. Finely chop the red onion.
- Half and core the avocados. Score the avocados and then scoop them out with a spoon. Combine all the ingredients in a mixing bowl, and stir together. Serve with tortilla chips.
Personally, I like to serve chunkier dips like this with scoops since they are so practical, yet when I posted this photo on Instagram a debate over which chips are best erupted. Are you loyal to a specific brand of tortilla chips?