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
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
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