Salsa Asada

By • August 23, 2010 • 20 Comments

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Author Notes: This recipe came about somewhat by happy accident - a few years ago I had a hankering for a grilled green salsa so I got as far as the tomatillos and chilis and such and good GRAVY it was HOT even for me ... so I had a look around for some cooling agents. In went an avocado - still hot - in went some sour cream, adjusted the seasoning and Viola! Salsa Asada that is now oft requested and good as a dip, on burgers, on other grilled meaty things, you name it - also OK served warm or cold. A note on the chilis - I usually use poblanos but right now it's Hatch chili time down here so this version uses them - but use the chilis you prefer and that meet your Scoville needs! - aargersiaargersi

Food52 Review: This seriously yummy, simple to prepare salsa reminded me of guacamole (witness the avocado and lime) and salsa verde (thanks to the tomatillos and the chili peppers). But aargersi puts her own spin on it by adding an unusual ingredient—sour cream. Not only does the sour cream tame the chili flavor, but it adds a lovely creamy texture to the dish. Lime and cilantro deliver brightness and a pinch of cumin contributes a deep, earthy flavor. We ate this salsa with chips and topped black bean tostadas with it. It also would be delicious with grilled fish or as a hollandaise substitute for a Mexican eggs Benedict. I also couldn’t resist sampling spoonfuls straight from the mixing bowl. The only change I made to this recipe was I used four big chiles instead of six and it still had plenty of mouth-tingling heat. Highly recommended for EP honors.cookinginvictoria

Serves one to many depending on sharing abilities and hunger level

  • 6 hatch chilis (or poblanos, jalapenos, whatever kind you like really)
  • 1 pound tomatillos
  • 1 large ripe avocado
  • 1/2 cup sour cream
  • 1 teaspoon cumin
  • juice from a big juicy lime (or 2 smaller ones)
  • 1/2 cup rough chopped cilantro
  • salt to taste
  1. Grill (or broil or char over your gas flame) the chilis and the tomatillos on HIGH heat. The chilis should be blackened all over and the tomatillos should have some char but it's not necessary to blacken them completely.
  2. When the chilis are black wrap them in a tea towel or a paper bag to cool and steam the skins off. The tomatillos need to cool a bit too or you will burn your fingers and say bad words.
  3. Peel the chilis - the great peeling debate is WATER or NO WATER - I hate to rinse off all of the good charred flavor so I try to peel without water then just rinse the insides to remove the seeds. Rough chop them and toss them in the food processor. Cut the tomatillos into quarters and remove the hard stem / core bit. Into the processor.
  4. Peel the avocado and chop - into the processor along with a pinch of salt. Lime, cumin, sour cream and cilantro too. Whiz. Taste. Adjust salt. Dig in! Beer is good at this point too ...
Jump to Comments (20)

Tags: barbecue, spicy

Comments (20) Questions (0)

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24 days ago drbabs

Barbara is a trusted source on General Cooking.

Hey, Abbie! I made this tonight for fish tacos. It was so good! It was my first time using tomatillos. (And the Hatch chiles.). Thanks for a great recipe!

036

24 days ago aargersi

Abbie is a trusted source on General Cooking.

Yay so glad you like it! AND that you are getting to use new ingredients now that you are in Texas!!!

Spiceroute

over 2 years ago Madhuja

This looks so good!! I have never cooked with tomatillos - this looks just the right place to start!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Really nice recipe!! Great flavors.

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over 3 years ago marytarry

Made this today...YUM!!! Delicious! Thanks for sharing this

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about 4 years ago pauljoseph

avocado I love thank you form sharing this recipe

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about 4 years ago gingerroot

Oh my, I'm making this, running or not! Love all the things you have in here and I also like the idea of enjoying it as soup. : )

036

about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Um, I do that every time I make it ... you can sort of pretend it's soup while it's still warm! I am so glad you like it!!!!

036

about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Whoops this was supposed to be below in response to Arielleclementine ....

Monkeys

about 4 years ago monkeymom

Oh man, this looks amazing. Wish we had hatch here in CA! But I'm sure a poblano will make us happy!

036

about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I usually use poblanos, hatch is a seasonal treat for sure ... the poblanos are tasty too though!

Me

about 4 years ago TheWimpyVegetarian

I love this!! I'm definitely making this!

Dsc_0675-x2a

about 4 years ago Sagegreen

Oh yeah! I will fly to Texas to try this.

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Come on down! We can potluck! FUN!

Dsc_0675-x2a

over 3 years ago Sagegreen

Even though we didn't make this during the visit, I know enough about chilis to make this now. We need this to help with our new 8 inches of snow today!

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about 4 years ago marley16

this sounds really tasty!

Henrykiss

about 4 years ago arielleclementine

will do! i've already had my way with one bag ;)

Henrykiss

about 4 years ago arielleclementine

girl! this looks fantastic! i will definitely make this soon!

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks! Head to the Hatch Festival and stock up - I used half hot and half mild ....

Henrykiss

about 4 years ago arielleclementine

i made this tonight! it is soo fantastic! though you may be disgusted, i ate more than one heaping spoonful straight from the bowl, as though it were some delicious soup.