Traeger Smoked Salsa Verde is a bright, tangy green salsa with a pleasant whisper of smoke, balanced heat, and plenty of fresh herbs and citrus. Lime juice brings acidity that lifts the flavors, and the whole recipe can be prepared in under an hour—plus a short chill time to let the flavors meld.
Traeger Smoked Salsa Verde
While browsing the produce aisle recently I found a fantastic display of fresh peppers and tomatillos, and it inspired this simple smoked salsa verde. I often skip grocery-store tomatoes unless they’re truly excellent, so when I want a fresh salsa I usually turn to green ingredients—tomatillos and a selection of peppers—for the clearest, freshest flavor.
This recipe highlights the natural brightness of tomatillos, the mild sweetness of Anaheim and Pasilla peppers, and the herbaceous lift from cilantro. Smoking the vegetables on a pellet grill adds depth without overpowering the vibrant green notes. If you prefer more heat, add an extra jalapeño or leave the seeds in. For a milder version, remove the jalapeño entirely.
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Recipe Shopping List
Here’s what you’ll need to make this Traeger Smoked Salsa Verde. See the ingredients list below for exact quantities.
- Anaheim peppers
- Pasilla peppers
- Tomatillos
- Jalapeño (optional)
- Yellow onion
- Garlic
- Cilantro
- Chicken stock (or vegetable stock)
- Lime
- Salt
- Canola oil (or other neutral oil)
How To Make This Recipe
Below is an overview of the process so you can see what to expect. Full ingredient amounts and step-by-step instructions follow in the recipe card.
- Prep – Clean and seed your peppers if you prefer less heat. Husk and halve the tomatillos. Roughly chop the onion and garlic. I used Anaheim and Pasilla peppers for mild, sweet flavor and included an optional seeded jalapeño for a bit of kick.
- Smoke – Arrange the vegetables on a baking sheet and smoke on a pellet grill or Traeger at 225°F for about 30 minutes. This adds a subtle smokiness without softening them into mush.
- Blend – Once cooled slightly, blend the smoked vegetables with cilantro, chicken stock, lime juice, and salt until smooth. Transfer the puree to a saucepan and simmer briefly to develop depth and mellow raw edges.
- Chill – Cool and refrigerate the salsa for at least 2–3 hours, or overnight for best flavor. Chilling lets the ingredients harmonize and intensifies the overall taste.
- Serve – Use as a dip with chips, spoon over tacos or burritos, or add to enchiladas and chilaquiles for fresh, smoky green chile flavor.
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Use This For…
This salsa verde is versatile—try it with chorizo breakfast tacos, green chili chicken enchiladas, chilaquiles, pork tostadas, or shredded salsa verde chicken. It also makes a great condiment for grilled meats, roasted vegetables, or simply as a lively chip dip.
More Mexican-Inspired Recipes
- Blackstone Mexican fried rice
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- Grilled Mexican street corn
- Mexican shrimp cocktail
- Blackstone Mexican-style pizzas
- Beef birria tacos
- Cilantro lime rice
- Bean tostadas
Traeger Smoked Salsa Verde
Traeger Smoked Salsa Verde is a simple grilled salsa that balances smoke, citrus, and fresh herbs. It’s quick to prepare and improves if chilled a few hours before serving.
Ingredients
- 3 large Anaheim peppers, seeded
- 2 large Pasilla peppers, seeded
- 6 medium tomatillos, husked and halved
- 1 jalapeño, seeded (optional)
- ½ medium yellow onion, diced
- 3 cloves garlic, diced
- 1 cup cilantro, roughly chopped
- ½ cup chicken stock (or vegetable stock)
- 1 medium lime, juiced
- 1 teaspoon salt, or to taste
- 1 tablespoon canola oil (or other neutral oil)
Instructions
- Preheat your Traeger or pellet grill to 225°F (about 107°C).
- Seed the peppers if you want a milder salsa. Husk the tomatillos and cut them in half. Place the seeded peppers, tomatillos, diced onion, and garlic on a baking sheet lined with parchment or a silicone mat.
- Place the baking sheet on the grill and smoke the vegetables for about 30 minutes. They should be lightly charred and softened but not falling apart.
- Remove the sheet from the grill and let the vegetables cool for a few minutes. Transfer the roasted vegetables to a blender along with the cilantro, chicken stock, lime juice, and salt. Blend until smooth or to your desired texture.
- Heat the canola oil in a medium saucepan over medium heat. Pour in the blended salsa and bring to a gentle simmer. Reduce heat to medium-low and simmer for 10–15 minutes, stirring frequently to prevent sticking and to deepen the flavors.
- Allow the salsa to cool, then transfer to a covered container and refrigerate for at least 2–3 hours, preferably overnight, before serving to let flavors meld.
Notes & Tips
For more heat, leave some or all of the jalapeño seeds in or add a serrano pepper. For vegetarian or vegan versions, substitute vegetable stock for the chicken stock. Store leftover salsa in an airtight container in the refrigerator for up to one week, or freeze for longer storage. Use this salsa to brighten tacos, enchiladas, tostadas, grilled fish, or roasted vegetables.
Nutrition Information (per serving)
Calories: ~63 • Total Fat: ~3g • Carbohydrates: ~9g • Protein: ~2g • Sodium: ~385mg
Nutrition data is an estimate.