Ingredients of Tomatillo Salsa on a rustic cutting board with salsa in rock bowl

Salsa Verde Asada

Salsa verde asada is a live-fire flourish—charred tomatillos, hot chiles, and lime cut through rich beef like a dream. Keep it coarse and bright so it hugs carne asada, chicken, pork, fish, and grilled veg without turning into baby food. Fire brings smoke; lime brings lift; cilantro brings the yard back to the plate.

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Salsa Verde Asada (Charred Tomatillo Green Sauce)

Chief Flame Tamer Michael McDearman

Servings

8

Prep Time

20 minutes

Cook Time

10-20 minutes

Cuisine

Southwest

Category

Sauces & Salsas

Salsa verde asada is a live-fire flourish—charred tomatillos, hot chiles, and lime cut through rich beef like a dream. Keep it coarse and bright so it hugs carne asada, chicken, pork, fish, and grilled veg without turning into baby food. Fire brings smoke; lime brings lift; cilantro brings the yard back to the plate.

Salsa Verde Asada (Charred Tomatillo Green Sauce)

Ingredients

  • 1 ½ lb Tomatillos, husked & rinsed (tacky skins off)

  • ½ Medium White Onion, cut in 3 wedges (root on)

  • 2-4 Serrano Peppers (milder: swap in 1-2 Jalepenos)

  • 3-4 Galic Cloves, unpeeled

  • 1 Tbsp Avocado Oil (other neutral oil ok)

  • 1 Cup Cilantro, finely chopped (tender stems ok)

  • 2-3 Tbsp Fresh Lime Juice (to taste)

  • 1-1¼ tsp Kosher Salt (to taste)

  • ¼ tsp Ground Cumin (optional for smoky depth)

  • Pinch Sugar in the Raw (optional, balances extra tart tomatillos)

  • ½ Ripe Avocado (optional for creamier version)

Directions

  1. Blister over live fire.

  2. Toss tomatillos, onion, chiles, and unpeeled garlic with oil and a pinch of salt. Grill hot on Grill Grates in a mesh basket or cast-iron until tomatillos slump and char in spots, onion edges blister, and chiles soften (6–10 minutes). Pull garlic as soon as skins spot-blond.
  3. Pitmaster’s Tip: Char, don’t cremate—pull pieces as they finish.

  4. Pulse to coarse.

  5. Peel garlic. Rough-chop the roasted veg; pulse in a processor (or chop by hand) to a chunky relish. Fold in cilantro, lime, salt, and cumin (if using). Adjust with a spoon of water or roasted juices for a loose, spoonable flow. Rest 10–20 minutes.
  6. Pitmaster’s Tip: Heat lives in chile ribs/seeds—remove some for milder plates.

  7. Serve or short-bath.

  8. Spoon over sliced steak, tacos, chicken, fish, or veg. For a quick asada bath, whisk ½ cup salsa with 2 Tbsp oil + 1 Tbsp lime; toss flank/skirt 20–40 minutes, then pat dry and sear hot.
  9. Pitmaster’s Tip: For “crema verde,” blend in avocado for a silky drizzle.