I planted my garden, finally, yet I am not done. With snow creeping into May this year planting was a bit later than usual, but we’ve also been adding new raised beds to house my ever-growing list of plants I simply must have steps from my back door. The list for this spring included all the necessary arbol chilies and tomatillos needed to make arbol de asada.
A month ago we hit up one of the local Latin American market. After perusing the shelves filled with brightly colored packaging, a bakery lined with conchas, tres leches, flan, elotes, and more, we wandered to the cold case where a rainbow of salsas from yellow to deep red waited for us. Then we tasted them all, from salsa de aguacate (avocado) to arbol de asada.
Arbol de asada is made with smoked arbol chilies and tomatillos, those paper-husked green tomato-like orbs that you can find at the supermarket. It’s a spicy salsa, one for garnishing meats, drizzling on quesadillas, or if you’re me, dipping every last chip into and letting the heat hit you in the back of the throat as often as possible. So, I added it to deviled eggs, which only seemed appropriate given the heat in the salsa.
If you don’t have salsa de arbol de asada, any roasted and thick salsa or hot sauce will do. Simply adjust the amount to your heat preferences and enjoy a spicy twist on deviled eggs for your next summer picnic or backyard barbecue.
- 6 hard-boiled eggs, peeled and halved
- 3 tablespoons sour cream
- 2 tablespoons roasted salsa or hot sauce (I used salsa de arbol de asada)
- 1 lime, juiced
- salt and pepper
- 1 tablespoon fresh cilantro for garnish, optional
- Remove all the yolks from the halved eggs and place in a bowl.
- Mash until smooth, and then stir in the sour cream, 1 tablespoon of salsa, and lime juice. Add a bit of salt and pepper to taste.
- Using a piping bag or a small spoon, fill each hard-boiled egg white with the yolk mixture.
- Garnish with remaining salsa and fresh cilantro leaves. Serve immediately or refrigerate until ready to serve.
How do you prepare deviled eggs?
|Shaina Olmanson is the freelance writer, photographer, and home cook behind Food for My Family. Cooking daily with and for her four kids and husband, Ole, drives her desire to inspire other families to do the same. Shaina is also the author of Desserts in Jars and contributes regularly to a variety of online sites and traditional print magazines.