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Traeger Smoked Salsa Verde

Traeger Smoked Salsa Verde is a simple grilled salsa that has a touch of smoke, a bit of heat, and heaps of fresh flavor. Lime juice adds a touch of acidity to this flavorful salsa, which whips up in under an hour.

Traeger Smoked Salsa Verde

Traeger Smoked Salsa Verde

Last week I was doing a quick meander of my little local grocery store’s produce aisle, and I happened upon a whole section of gorgeous peppers.

I missed tomato season this year in the Pacific Northwest due to back-to-school chaos and work craziness, and since I’m a little bit of a tomato snob I usually just skip right over the grocery store tomatoes.

I like tomato products, a lot. Almost all of them.

But fresh tomatoes I just cannot do unless they are like the PERFECT specimen. I need them sun-ripened, and when you give them a good sniff you can actually smell tomato. So many commercial tomatoes are just mealy, flavorless, and scentless. No thanks.

All that to say while I’d typically default to a red salsa almost every time, if I’m making it fresh I only want the best ingredients I can get, and green was where it was at.

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Traeger Smoked Salsa Verde

Traeger Salsa Verde shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Anaheim peppers
  • Pasilla peppers
  • Tomatillos
  • Jalapeno
  • Yellow onion
  • Garlic
  • Cilantro
  • Chicken stock
  • Lime
  • Salt
  • Canola oil

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How to make Traeger Salsa Verde

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Traeger Smoked Salsa Verde



Start out with a peck of pickled peppers.

Or just 6-8 of your favorite fresh peppers. You know. 😉

I used tomatillos, Anaheim peppers, and Pasilla peppers. Both varieties of these peppers were very mild. If I made this again, I’d throw in a seeded jalapeno. I’m including that in the instructions as an optional addition.

Traeger Smoked Salsa Verde



These all smoked on the Traeger for 30 minutes at 225. It added just enough smokiness without over-cooking the vegetables. Toss the onion and a few cloves of garlic on there too for a little additional flavor!

Traeger Smoked Salsa Verde



Once your vegetables and good and smoked, toss them into the blender with the rest of the ingredients. Puree, and then pour into a medium saucepan. Simmer over medium-low heat for 10 minutes.



Put the salsa into the fridge in a covered container and chill for 2-3 hours (preferably overnight).



Use for dip with chips, load up on tacos, burritos, or whatever else you like to put salsa on.

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Put this salsa all over some…

Serve this with these Chorizo Breakfast Tacos, my Traeger Green Chili Chicken Enchiladas, my easy Chilaquiles with Hatch Salsa Verde, the Pressure Cooker Salsa Verde Pork Tostadas, or the Instant Pot Salsa Verde Chicken from frozen.

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Traeger Smoked Salsa Verde
Yield: 6 people

Traeger Smoked Salsa Verde

Traeger Smoked Salsa Verde

Traeger Smoked Salsa Verde is a simple grilled salsa that has a touch of smoke, a bit of heat, and heaps of fresh flavor. Lime juice adds a touch of acidity to this flavorful salsa, which whips up in under an hour.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 3 large anaheim peppers, seeded
  • 2 large pasilla peppers, seeded
  • 6 medium tomatillos, hulled and halved
  • 1 jalapeno, seeded
  • 1/2 medium yellow onion, diced
  • 3 cloves garlic, diced
  • 1 cup cilantro, roughly chopped
  • 1/2 cup chicken stock
  • 1 medium lime, juiced
  • 1 teaspoon salt
  • 1 tablespoon canola oil


  1. Preheat your Traeger to 225°F.
  2. Take your seeded peppers, tomatillos, onion, and garlic, and place them on a parchment-lined or silicone-baking-mat-lined baking sheet.
  3. Place the baking sheet on the grill and let the peppers cook for 30 minutes.
  4. Remove from the grill and let cool for a few minutes. Place the roasted vegetables along with the cilantro, chicken stock, lime juice, and salt, into a blender, and blend until pureed.
  5. Heat the canola oil in a medium saucepan over medium heat. Pour in the salsa verde, and stir. Bring to a simmer, and then reduce heat to medium-low to keep at a low simmer.
  6. Stir frequently for 10-15 minutes.

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Nutrition Information:



Serving Size:


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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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.


Sunday 3rd of September 2023

The ingredients list 1/2 cup chicken stock but I don’t see any mention of chicken stock in the instructions. You really add chicken stock to salsa verde? If it’s not an error, please advise!

Nicole Johnson

Sunday 3rd of September 2023

I do. It is part of the, "add all ingredients into a blender" step, but I totally agree that it should be spelled out more. I'll edit that shortly. If you would rather not add any, you can definitely omit it. It'll still be delicious!


Thursday 28th of July 2022

How much does this recipe make? (I was thinking of making this for gifts so does this make enough for a small canning jar?) How long can you keep it? Thanks.

Nicole Johnson

Saturday 30th of July 2022

I didn't measure the final yield for this one. It makes enough to have lots of chips and salsa for about 6 people with a little extra. It keeps in the fridge for a week or two. I would not can this recipe, as it hasn't been tested for safety with either water bath canning or pressure canning, but it lasts if it stays refrigerated.

Gordon Skaggs

Wednesday 24th of October 2018

This salsa Verde sounds delicious. Do you have a pellet preference? Have tomatillos in the garden, will make this weekend. Thank you,

Nicole Johnson

Wednesday 24th of October 2018

Hey Gordan! Thanks for stopping by. You are going to love this salsa! We don't have a strong preference for what type of pellet, so I'd suggest just using your favorite!

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