Salsa Asada

August 23, 2010
2 Ratings
  • Serves one to many depending on sharing abilities and hunger level
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

What You'll Need
  • 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 ...

See what other Food52ers are saying.

  • drbabs
  • pauljoseph
  • gingerroot
  • aargersi
  • monkeymom

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

22 Reviews

cosmiccook July 23, 2017
Just in time--I have a LOT of roasted frozen hatch chilies from last year that I'm trying to use up. This is perfect! I have enough Mexican crema and some sour cream that will make do and using up the rest of the tomatillos from another recipe. ALMOST all my fave --it needs some roasted garlic and lime to top it off--it will be wonderful. Hmm, thinking salsa party for a for a hot and humid August night.
aargersi July 23, 2017
Salsa party! I like it!!!
Amandadp July 21, 2017
Thanks for sharing! This was fantastic! I didn't have sour cream so left it out but I look forward to trying it with the sour cream. It was a little extra spicy! Haha
drbabs August 24, 2014
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!
aargersi August 25, 2014
Yay so glad you like it! AND that you are getting to use new ingredients now that you are in Texas!!!
Madhuja June 11, 2012
This looks so good!! I have never cooked with tomatillos - this looks just the right place to start!
marytarry January 18, 2011
Made this today...YUM!!! Delicious! Thanks for sharing this
pauljoseph August 24, 2010
avocado I love thank you form sharing this recipe
gingerroot August 24, 2010
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. : )
aargersi August 24, 2010
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!!!!
aargersi August 24, 2010
Whoops this was supposed to be below in response to Arielleclementine ....
monkeymom August 23, 2010
Oh man, this looks amazing. Wish we had hatch here in CA! But I'm sure a poblano will make us happy!
aargersi August 24, 2010
I usually use poblanos, hatch is a seasonal treat for sure ... the poblanos are tasty too though!
TheWimpyVegetarian August 23, 2010
I love this!! I'm definitely making this!
Sagegreen August 23, 2010
Oh yeah! I will fly to Texas to try this.
aargersi August 24, 2010
Come on down! We can potluck! FUN!
Sagegreen January 18, 2011
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!
marley16 August 23, 2010
this sounds really tasty!
arielleclementine August 23, 2010
will do! i've already had my way with one bag ;)
arielleclementine August 23, 2010
girl! this looks fantastic! i will definitely make this soon!
aargersi August 23, 2010
Thanks! Head to the Hatch Festival and stock up - I used half hot and half mild ....
arielleclementine August 23, 2010
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.