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Salsa Verde

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Ingredients
  • 2 or 4 jalapeno chiles or other small hot chiles, roasted, peeled
  • 1 pound fresh tomatillos or 1-3/4 cups canned tomatillos
  • 5 cilantro sprigs
  • 1 garlic clove
  • salt
Instructions

(Green Sauce). Remove stems from chiles, do not remove seeds. Set chiles aside. Remove papery husks from tomatillos. If using fresh tomatillos, place in a medium saucepan. Add cold water to cover. Bring to a boil, drain. If using canned tomatillos, drain. Place chiles, tomatillos, cilantro sprigs and garlic in blender or food processor. Blend until finely ground. Turn into a medium bowl. Cover and refrigerate overnight. Before serving, add salt to taste. Makes 2 cups.

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