Poblano Cucumber Avocado Salsa is my FAVORITE salsa, and I make it every Fall or late Summer when peppers are at their peak harvest time. While it's great in the traditional sense, eaten with tortilla chips, it's also surprisingly great on other Fall dishes, such as Creamy Sweet Potato Chipotle Soup, roasted pumpkin or squash dishes, topping tacos and tamales, butternut squash lasagne, risotto, topping toast or garnishing breakfast scrambles. It will likely disappear before you have the chance to try it all the possibilities. Make another batch!
Roasting the poblanos is the most difficult part of this recipe (trust, me, not that difficult!). It deepens and slightly sweetens and caramelizes the peppers, which are deliciously offset by the cooling crunchy effect of cucumbers and cilantro, a tiny bit of heat from jalapeño, and creamy ripe avocado added just before serving to soften the texture and add a creamy guacamole type effect.
Poblanos are a dark green pepper, with milder, gentler heat than a jalapeno, but not as mild as bell peppers. They are prevalent in late Summer and Fall at my Farmer's Markets, but usually available year-round in the produce section of the grocery store.
FODMAPs: One medium poblano pepper is low-FODMAP, as is a small jalapeno but they slightly increase as servings go up. One half cup of diced cucumber is low-FODMAP. Avocado is low-FODMAP up to three tablespoons. One half cup of this finished salsa is easily enjoyable on a low-FODMAP diet. If you eat the whole bowl in one sitting, though, you might be in trouble!
If you make this vegan, gluten-free and low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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