Tomatillo and Green Pepper Jam Salsa Verde
Recipe by Executive Chef, John McConnell
1 jar Clif Family Organic Green Pepper Jam
1 lb. tomatillos, husks removed
4 garlic cloves, peeled
2 tsp. ground cumin
1 tsp. ground coriander
¼ cup Extra Virgin Olive Oil
3 Tbsp. lime juice
1 medium shallot
2 Serrano chilies, stems removed
1 bunch cilantro, tender stems included
Salt to taste
On a pre-heated grill or using a cast iron skillet on high heat, lightly char the tomatillos, Serrano chilies and shallots. Transfer to a food processor or blender. Add all remaining ingredients and blend until smooth. Adjust seasoning with additional salt or lime as needed.
Enjoy with tortilla chips or drizzle over carnitas tacos.