Step 1

Preheat your Traeger to 225°F.

Step 2

Take your seeded peppers, tomatillos, onion, and garlic, and place them on a parchment-lined or silicone-baking-mat-lined baking sheet.

Step 3

Place the baking sheet on the grill and let the peppers cook for 30 minutes.

Step 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.

Step 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.

Step 6

Stir frequently for 10-15 minutes.