Traeger Smoked Salsa Verde is an easy grilled salsa with a hint of smoke, a little heat, and plenty of bright, fresh flavor. Fresh lime juice adds acidity, and the salsa comes together in under an hour.
Traeger Smoked Salsa Verde
While browsing the produce aisle recently I found an appealing selection of fresh green peppers and tomatillos. I tend to skip grocery-store tomatoes unless they are truly sun-ripened and aromatic, so for a fresh salsa verde I opted for green ingredients instead of a red salsa.
Smoked on a pellet grill, the tomatillos and peppers develop a subtle depth that pairs beautifully with cilantro and lime. The result is a versatile salsa you can use as a dip, a taco topper, or a sauce for enchiladas and more.
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Recipe Shopping List
Here’s a quick checklist of what you’ll need to make this salsa verde. For exact amounts, see the recipe card below.
- Anaheim peppers
- Pasilla peppers
- Tomatillos
- Jalapeño (optional)
- Yellow onion
- Garlic
- Cilantro
- Chicken stock
- Lime
- Salt
- Canola oil
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How To Make This Recipe
This overview shows the main steps. Use the full recipe card at the bottom for precise measurements and timing while cooking.
- Prep – Gather 6–8 fresh peppers and tomatillos. I used Anaheim and pasilla peppers, which were mild; add a seeded jalapeño if you want more heat. Peel and halve the tomatillos, seed the peppers if desired, dice the onion, and peel the garlic.
- Smoke – Arrange the prepared vegetables on a parchment-lined baking sheet and place them on a pellet grill or Traeger preheated to 225°F. Smoke for about 30 minutes, just long enough to add a smoky note without overcooking. Add the onion and a few garlic cloves to the grill for extra flavor.
- Blend – Let the vegetables cool slightly, then transfer them to a blender with cilantro, chicken stock, lime juice, and salt. Puree until smooth, then pour into a medium saucepan and simmer over medium-low for about 10 minutes to meld flavors.
- Chill – Cool the salsa, transfer to a covered container, and chill for 2–3 hours or overnight for best flavor.
- Enjoy – Serve as a chip dip, spoon over tacos or burritos, or use in any recipe that benefits from a bright, smoky salsa verde.
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Use This For…
This salsa verde pairs well with chorizo breakfast tacos, green chile chicken enchiladas, chilaquiles, pork tostadas, or shredded chicken. It’s also a great topping for grilled meats, eggs, and roasted vegetables.
More Mexican-Inspired Recipes
- Blackstone Mexican Fried Rice
- Griddle Mexican Street Corn (off the cob)
- Grilled Mexican Street Corn
- Mexican Shrimp Cocktail
- Blackstone Mexican Pizzas
- Traeger Beef Birria Tacos
- Cilantro Lime Rice
- Traeger Bean Tostadas
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Traeger Smoked Salsa Verde
Traeger Smoked Salsa Verde is a simple grilled salsa with a subtle smoky note, balanced heat, and bright acidity from lime. It’s quick to prepare and full of fresh flavor.
10 minutes
40 minutes
50 minutes
Ingredients
- 3 large Anaheim peppers, seeded
- 2 large pasilla peppers, seeded
- 6 medium tomatillos, hulled and halved
- 1 jalapeño, seeded (optional)
- ½ medium yellow onion, diced
- 3 cloves garlic, diced
- 1 cup cilantro, roughly chopped
- ½ cup chicken stock
- 1 medium lime, juiced
- 1 teaspoon salt
- 1 tablespoon canola oil
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Non-Stick 21 x 15-Inch Mega Baking Pan -
Parchment Paper Baking Sheets
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Blackstone Pellet Smoker
Instructions
- Preheat your Traeger or pellet grill to 225°F.
- Seed the peppers, hull and halve the tomatillos, and place the tomatillos, peppers, diced onion, and garlic on a parchment-lined or silicone-mat-lined baking sheet.
- Place the baking sheet on the grill and smoke the vegetables for about 30 minutes.
- Remove from the grill and let cool slightly. Transfer the roasted vegetables to a blender with cilantro, chicken stock, lime juice, and salt, and blend until smooth.
- Heat the canola oil in a medium saucepan over medium heat. Add the blended salsa verde and bring to a gentle simmer, then reduce heat to medium-low.
- Simmer, stirring frequently, for 10–15 minutes. Cool, refrigerate for a few hours or overnight, then serve.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 63Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 385mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 2g
Nutrition data provided here is only an estimate.
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