Salsa Asada

August 23, 2010
2 Ratings
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! - aargersi —aargersi

Test Kitchen Notes

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
In This Recipe
  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 ...

See what other Food52ers are saying.

  • drbabs
  • Madhuja
  • pauljoseph
  • gingerroot
  • aargersi
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage