Dark Green Salsa Verde

I buy this tomatillo salsa at the local Mexican market/meat market. It’s awesome. Very silky smooth and not too tart.

Every salsa verde I have made has always been much brighter in color and taste. I’ve broiled the tomatillos at times and boiled them in a pot of water at other times with the same results.

Any ideas how the achieve this darker color and more mellow flavor? I was wondering if they use canned tomatillos. These are the listed ingredients:

Tomatillos
Serrano pepper
Onion
Garlic
Cilantro
Salt
Water

by cellphonebob2