American Commissary
Salsa Verde
Ingredients
3 pounds Tomatillos, husks removed
1 pint Cherry Tomatoes
2 large Jalapeño Peppers
1 large Onion, cut into 8 pieces
1 head of Garlic, separated into cloves and peeled
1 large handful of Cilantro, stems and leaves
1 lime, juiced
2 tbsp The American Commissary Salsa Seasoning AND/OR...
2 tbsp The American Commissary Fiery Salsa Seasoning – for some heat 🔥
SERVINGS: 4-5
PREP TIME: 15 minutes
COOK TIME: 14 minutes
TOTAL TIME: 4 hours & 10 minutes
Prep
1. SET THE BROILER TO HIGH.
2. Place the tomatillos, cherry tomatoes, jalapeños, onion wedges, and garlic on a large roasting pan. Broil for 6-7 minutes, until tomatillos and onions start to blacken. Flip ingredients over and broil an additional 6-7 minutes, until everything is soft and charred. If your broiler heats unevenly, slide the pan from one side of the oven to the other halfway through cooking time for each side of the vegetables (you can also do this in a skillet over high heat or just straight on the flame).
3. Let vegetables sit on the roasting pan until cool enough to handle, about 10-15 minutes. Remove the seeds from the jalapeños (leave in for a spicy salsa!). Place the vegetables into blender, reserve liquid on pan to add later. Puree until it’s the consistency you like (adding reserved liquid as needed to make more smooth!) Add in the cilantro, lime juice, and 1-2 tbsp of The American Commissary Salsa seasoning (Fiery Salsa seasoning for extra heat!) pulse to combine. Taste and add more seasoning if necessary.
4. Chill and serve! If you can’t wait, enjoy now!
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