Smoked Cheddar and Jalapeño Twice-Baked Potatoes

Smoked Cheddar and Jalapeño Twice-Baked Potatoes Recipe | The Daily Meal

SALSA VERDÉ

SALSA VERDÉ
(Tomatillo Sauce or Green Salsa)

* 1 lb tomatillos, husk removed and washed
* 2 to 3 jalapeño, stem removed & cut in half
* 3 to 5 garlic cloves, peeled
* 1 medium white onion, cut in half & quartered
* 1 to 2 tablespoons vegetable oil
* cilantro, about a ½ bunch
* zest & juice of 1 lime, more or less to taste
* kosher or sea salt to taste
  

Pre-heat broiler to High

On a half sheet pan, place the tomatillos, jalapeños, garlic & onion
Drizzle with oil & salt, toss to coat

Roast tomatillos until tender & slightly charred, about 9 to 10-minutes (do NOT burn)

Place the tomatillos/onion mixture in a blender or food processor
Purée until smooth
Stir in the cilantro, lime juice & zest

Taste to adjust seasoning…
If the bitter; add a pinch of sugar or a bit of honey

If the salsa is too thick, thin with water, chicken or vegetable stock    

Serve with Chips
Over Fish, Chicken or meat

Store in an airtight container in the refrigerator

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