Slow Cooker Salsa Verde

• Vegan
• Gluten free

• Produce

  • 1/4 cup Cilantro, fresh
  • 8 cloves Garlic
  • 1/4 cup Onion
  • 4 Poblano chile peppers, fresh
  • 4 Serrano chile peppers, fresh
  • 3 lbs Tomatillos, fresh

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1 tbsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp White vinegar

Found on bhg.com

Directions

• Preheat broiler. Line two 15x10-inch baking pans with foil. Place tomatillos in one prepared pan; place poblano and serrano peppers, cut sides down, in other pan. Broil 4 to 5 inches from the heat for 14 to 16 minutes or until charred, turning tomatillos once. Remove from broiler. Wrap poblano and serrano peppers in the foil; let stand 20 minutes or until cool enough to handle. Peel off and discard skins. In a food processor or blender combine tomatillos, peppers, and the next three ingredients (through sugar). Cover and process or blend until chopped. Transfer vegetable mixture to a 3 1/2- or 4-quart slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours. Ladle into half-pint canning jars or freezer containers. Seal and label. Store in the refrigerator up to 2 weeks or freeze up to 3 months.

Nutrition