I was hunting around for a new fish taco recipe the other day and came across one by Emeril Lagasse. Ultimately, I went with a different fish taco recipe (I had cod, not Amberjack) but I loved the salsa with which he paired his.
Roasting veggies has become a favorite pastime of late, so this salsa cried out to be tried. My husband loved it. I think it's really more a spicy guacamole, so that's how I refer to it.
Roasted Poblano Guacamole
Adapted from Roasted Chile and Avocado Salsa by Emeril Lagasse.
1 Hass avocado, diced
2 poblano peppers, roasted, peeled, and seeded
2 jalapeno peppers, roasted, peeled and seeded
1/4 C onion, chopped
1/4 C cilantro
1/4 c olive oil
juice of one lime
Roast and prep your peppers. Toss all ingredients into a blender or food processor. I have a small KitchenAid that works perfectly for this.
If using for a fish taco sauce, thin it out a little with a few tablespoons of water or coconut milk.
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