Avocado-Poblano Pico de Gallo
This intriguing avocado and tomato relish boasts a blend of poblano and sweet peppers. For a milder version, substitute another sweet pepper for the poblano pepper.
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.
1/2 fat, 1/2 vegetable