1 large poblano chile, seeded and roughly chopped, 3 serrano chiles, roughly chopped (i left mine seeded for spice, but deseed for more mild, 1 large tomatillo, quartered, 6 sprigs cilantro, 2 medium clove garlic, 3/4 cup water, 1/4 cup sour cream, 1/2 lime (for juice)
Put everything except the sour cream and lime juice in a pot and bring to a boil. After that, drop down to a simmer and leave for about 10 minutes. Then transfer everything to a blender. Add sour cream and squeeze the lime. Puree till its a consistency you like. Enjoy!
Note: I like a lot of spice, so cut down the number of Serranos if you dont. It’s a tasty salsa regardless
bettertree8
looks delicious. Thanks for the recipe.
augustrem
I’m literally making a salsa right now with all those exact ingredients except the sour cream.
It hadn’t occurred to me to add sour cream but now I’m considering it.
My plan is to actually make some chilaquiles later; soak some thick tortillas chips in my salsa and then toss with eggs.
My thought is that adding sour cream may make it weird because the salsa will be hitting oil when it’s added to the eggs.
Any thoughts on this? Can you fry a salsa with sour cream in it? Or will it curdle?
3 Comments
1 large poblano chile, seeded and roughly chopped, 3 serrano chiles, roughly chopped (i left mine seeded for spice, but deseed for more mild, 1 large tomatillo, quartered, 6 sprigs cilantro, 2 medium clove garlic, 3/4 cup water, 1/4 cup sour cream, 1/2 lime (for juice)
Put everything except the sour cream and lime juice in a pot and bring to a boil. After that, drop down to a simmer and leave for about 10 minutes. Then transfer everything to a blender. Add sour cream and squeeze the lime. Puree till its a consistency you like. Enjoy!
Note: I like a lot of spice, so cut down the number of Serranos if you dont. It’s a tasty salsa regardless
looks delicious. Thanks for the recipe.
I’m literally making a salsa right now with all those exact ingredients except the sour cream.
It hadn’t occurred to me to add sour cream but now I’m considering it.
My plan is to actually make some chilaquiles later; soak some thick tortillas chips in my salsa and then toss with eggs.
My thought is that adding sour cream may make it weird because the salsa will be hitting oil when it’s added to the eggs.
Any thoughts on this? Can you fry a salsa with sour cream in it? Or will it curdle?