Recipe

Salsa Asada

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Photo by aargersi

This recipe was entered in the contest for Your Best Condiment

This recipe was entered in the contest for Your Best Dip

This recipe was entered in the contest for Your Best Picnic Dish

This recipe was entered in the contest for Your Best Chili Pepper Recipe
cookinginvictoria's Testing 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...
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.

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Chef
aargersi's 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...
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

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Serves one to many depending on sharing abilities and hunger level

6 hatch chilis (or poblanos, jalapenos, whatever kind you like really) Ask a question about this ingredient

1 pound tomatillos Ask a question about this ingredient

1 large ripe avocado Ask a question about this ingredient

1/2 cup sour cream Ask a question about this ingredient

1 teaspoon cumin Ask a question about this ingredient

juice from a big juicy lime (or 2 smaller ones) Ask a question about this ingredient

1/2 cup rough chopped cilantro Ask a question about this ingredient

salt to taste Ask a question about this ingredient

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.
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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.
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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.
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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 ...
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17 Comments on Salsa Asada

sdebrango added 10 months ago

Really nice recipe!! Great flavors.

marytarry added about 1 year ago

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

pauljoseph added about 1 year ago

avocado I love thank you form sharing this recipe

gingerroot added about 1 year ago

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 added about 1 year ago

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 added about 1 year ago

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

monkeymom added about 1 year ago

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

aargersi added about 1 year ago

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

ChezSuzanne added about 1 year ago

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

Sagegreen added about 1 year ago

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

aargersi added about 1 year ago

Come on down! We can potluck! FUN!

Sagegreen added about 1 year ago

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 added about 1 year ago

this sounds really tasty!

arielleclementine added about 1 year ago

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

arielleclementine added about 1 year ago

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

aargersi added about 1 year ago

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

arielleclementine added about 1 year ago

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.