Mild and crunchy poblano chiles (also sold as pasillas) paired with sweet strawberries and zesty spring onions make this salsa a real crowd-pleaser. Serve topped on fish or poultry, as a salad on spring lettuces, or as a snack with chips. The optional avocado gives it a creamy texture and heartier feel.
Prep Time: 15 minutes
Total Time: 15 minutes
- 1/2 tsp. cumin seeds
- 2 Tbsp. lime juice
- 1 Tbsp. olive oil
- 1 clove garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. cayenne
- 1 fresh poblano chile, chopped
- 1 spring onion or 3 green onions, white part only, chopped
- 1/4 cup cilantro leaves, chopped
- 1 cup medium strawberries
- 1 avocado, peeled, pitted, and chopped (optional)
- Sprinkle the cumin seeds into a small fry pan and toast over medium-hi heat until toasted and fragrant, 2 to 3 minutes. Set aside and let cool.
- In a medium bowl, whisk together the lime juice, olive oil, garlic, cayenne, salt, and pepper. Toss with the poblano, onion, cilantro, and cumin seeds.
- Gently wash, hull, and cut strawberries into quarters. Just before serving, gently toss in strawberries. Add the avocado, if you like.
Makes 2 cups Strawberry Poblano Salsa.