I was trying to duplicate the avocado salsa from La Salsa (it's now called something else) in Fairfield, CT, and came up with this. It's an ideal summer condiment, perfect for grilled meats and fish. —Chris Hagan
1-1 1/2 cups
ripe avocado, peeled and cut into chunks
jalapeno pepper, seeded and chopped
garlic clove, peeled and crushed
white onion, chopped
large pinch green peppercorns
cilantro, finely chopped
low-sodium chicken or vegetable broth (not heated), or water
Roast the poblano over an open flame until it is blackened and blistered all over. Seal it in a paper bag and let it steam for 20 minutes or so while you prep the rest of your ingredients. When cool enough to handle, scrape the skin off and stem and seed the pepper. Give it a rough chop.
Combine the poblano and the rest of the ingredients in a blender or food processor and blend until smooth. Check for seasonings. Serve chilled or at room temperature. Particularly good with grilled flank steak, chicken, or on fish tacos!