Salsa Crema Asada features a variety of roasted ingredients with poblanos, anaheims, bell peppers, onion, garlic, and tomatillos blended with Mexican Crema. These flavors combine to make a tasty salsa that goes great with any food.
I have made a Salsa Crema Verde in the past, but the biggest difference between that dish and Salsa Crema Asada is the addition of roasted tomatillos and more roasted chiles. The roasted ingredients brings out a savory addictive taste.
I was inspired to make this new salsa, after smelling the roasted tomatillos and anaheim peppers from Red’s Roasters at the Rillito Park Farmers Market in Tucson. They always have amazing roasted produce at their stand!
INGREDIENTS
12 tomatillos, roasted
2 anaheim peppers, roasted
1 green bell pepper, roasted
1 poblano, roasted
¼ white onion, roasted
¼ red onion, roasted
3 garlic cloves, roasted
1 tbsp cilantro
1 lime
½ cup of Mexican crema
1 tsp hoja santa
½ tsp pepper
1 tsp salt
DIRECTIONS
Roast the tomatillos, chiles, onion, and garlic for ten minutes on a comal or in the oven at (400 degrees) until moderately charred on all sides. After they have finished roasting, remove the stems from the peppers before placing in the blender with the other roasted ingredients.
Then purée for one minute.
Next, you will add the Mexican crema, lime juice and spices to the blender. Purée for one minute before serving.
Sunday Salsa 