Monday, 7 March 2011

Salsa Asada

•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.

3.Peel the chilis 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.

Recipe from:Salsa Asada Best Blogger Tips

1 comment:

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