Salsa Verde Asada (Charred Tomatillo Green Sauce)

Makes: ~2 cups Active: 20 min Rest: 10–20 min (pepper bloom)

The Meat Hook

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.

Ingredients

• 1½ lb tomatillos, husked & rinsed (tacky skins off)
• ½ medium white onion, cut in 3 wedges (root on)
• 2–4 serranos (milder: swap in 1–2 jalapeños)
• 3–4 garlic cloves, unpeeled
• 1 Tbsp neutral oil
• 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 cumin (optional, smoky depth)
• Pinch sugar (optional, balances extra-tart tomatillos)
• Optional creamier version: ½ ripe avocado

 

Steps

1. Blister over live fire. 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.
   Pitmaster’s Tip: Char, don’t cremate—pull pieces as they finish.
2. Pulse to coarse. 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.
   Pitmaster’s Tip: Heat lives in chile ribs/seeds—remove some for milder plates.
3. Serve or short-bath. 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.
   Pitmaster’s Tip: For “crema verde,” blend in avocado for a silky drizzle.

— ✦ — ✦ —

Rookie ✦ Backyard Pro ✦ Pit Legend

Rookie

✦ Spoon on carne asada tacos and grilled chicken.

✦ Drizzle over grilled corn or breakfast eggs.

✦ Chip-and-dip with warm chips.

Backyard Pro

✦ Split batch: half classic, half avocado-creamy.

✦ Add 2 sliced grilled scallions and a squeeze more lime.

✦ Finish grilled white fish with a warm spoon of verde right off the pit.

Pit Legend

✦ Warm 2 Tbsp salsa in a pan with a knob of butter; toss sliced steak in it “on the board.”

✦ Smoke-kiss: add a pinch of ground toasted cumin + a drop of mezcal for aroma.

✦ Color lock: stir in cilantro and lime after the veg cool slightly for greener pop.

From the Fire

Taquería parrillas blister the veg first—the smoke softens sharp edges so the salsa tastes like it belongs on meat hot from the grate.

Tips, Tricks & Techniques

• Rinse tomatillos well (sticky husk residue tastes bitter).
• If too sharp: pinch sugar or another splash of oil; if dull: +lime +salt.
• Keep it coarse so it clings to slices, not just the plate.
• Chill up to 4 days; stir and lime-snap right before serving.
• For no-processor cooks, knife-chop everything fine—better texture, brighter green.

 

Pair It (Serve & Sip)

• Carne asada • Chicken thighs • Pork tenderloin • Grilled fish & veg
• Zero-proof: Lime Topo with a pinch of salt
• Mexican lager • Paloma

 

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael’s the BBQ Buddy who shows up with Tongs, Temps, and a Plan: Honest Temps, Natural Fats, Good Drinks & Good Times! If it’s a fake outfit or accent or just bad info, it’s OUT. Life is too short. Let’s have FUN! If it helps you win Saturday Dinner for your “Judges” — Family, Friends, and Folks — it’s IN. Steak, Brisket, Burgers, or Ribeyes for a Crowd — BBQ, Grilling, Outdoor Living is the Way.