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Salsa Verde

From the recipe box Newsletter featured recipes by

Ingredients

2 lb. Fresh tomatillos
1 cup chopped onion
1 to 2 hot peppers, cored, seeded and chopped.
1 cup minced cilantro
¼ cup Fresh lime juice
2 cloves garlic
~ salt to taste

Steps

  1. Remove husks from tomatillos, wash, dry and cut in half. Place tomatillos cut side down on a foil lined baking sheet. Roast until the skin begins to blacken, about 5 minutes. Let tomatillos cool for about 10 minutes then place in a food processor along with the onions, peppers, cilantro, lime juice and garlic. Pulse until the mixture is finely chopped. Season with salt, put into a container and refrigerate for a few hours.

This content is from the Newsletter featured recipes collection.

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