Chili Verde Sauce

Cook Time

10 mins

Cooking Method






Prep Time

15 mins




1 cup Cilantro

3 cloves garlic, peeled

1 medium onion, peeled and quartered

¼ cup Olive Oil

3-4 serrano chili pepper, halved and seeded

1 tbsp Sweet Heat Rub

1 lb. tomatillos, husks removed

Cooking Instructions

Versatile and packed with flavor, this homemade Chili Verde Sauce is the perfect addition to tacos, enchiladas, fish, or alone served with tortilla chips. Lightly charring the vegetables before pureeing them gives this salsa verde an alluring smokiness; fresh cilantro and tart lime juice added at the end make all the flavors pop.

How to Make Chile Verde Sauce

Be sure to coat the peppers, onion, tomatillos, and garlic evenly with olive oil before throwing them on the grill. Grill vegetables until slight charred and bubbling on all sides, about 10 – 20 minutes. Allow them to cool slightly and blend with seasonings and lime juice.

Note: It is recommended to use Apple Hardwood Pellets with this recipe.

This recipe uses Sweet Heat Rub seasoning.

  1. Fire up your pellet grill and set the temperature to 350°F. If you’re using a gas or charcoal grill, set it up for medium high heat. In a bowl, toss the tomatillos, onion, garlic, and peppers with the oil and toss to coat evenly.
  2. Grill vegetables until slight charred and bubbling on all sides, about 10 – 20 minutes. Remove from grill and allow to cool slightly.
  3. Transfer grilled vegetables to a blender and add the cilantro, lime juice, olive oil, and Sweet Heat Rub. Pulse the ingredients until they have a consistent texture to them.

Special Tools

  • Disposable aluminum pan or cast iron grill pan
  • Food processor or blender

Bigger. Hotter. Heavier. Tip

For an extra kick, add some habanero seasoning prior to blending.

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