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!

Salsa Asada

Serves one to many depending on sharing abilities and hunger level

• 6hatch chilis (or poblanos, jalapenos, whatever kind you like really)
• 1pound tomatillos
• 1large ripe avocado
• 1/2cup sour cream
• 1teaspoon cumin
• Juice from a big juicy lime (or 2 smaller ones)
• 1/2cup 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 ...

https://food52.com/recipes/6436-salsa-asada