Nutrition per serving may change if servings are adjusted.
1 fresh poblano chile pepper or 1 yellow, red, or green sweet pepper
1 yellow, red, or green sweet pepper
1 medium tomato, chopped
⅓ cup finely chopped red onion
2 tablespoons snipped fresh cilantro
½ teaspoon finely shredded lime peel
1 tablespoon lime juice
¼ teaspoon salt
1 small avocado, halved, seeded, peeled, and chopped
Preheat broiler. Place whole peppers on a foil-lined baking sheet. Broil 4 inches from the heat for 7 to 10 minutes or until skins are bubbly and blackened, turning occasionally. Carefully bring the foil up and around the peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife (see Tip). Discard skins. Remove pepper stems, seeds, and membranes; chop the peppers.
In a medium bowl, combine peppers, tomato, red onion, cilantro, lime peel, lime juice, and salt; gently toss to combine. Stir in the avocado.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To make ahead: Prepare as directed, except do not stir in the avocado. Cover and chill for up to 2 days. Stir in the avocado just before serving.