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Salsa verde

16 September 2010
  • 1 1/2 lb. tomatillos
  • 1/2 c. chopped onion
  • 1/2 c. fresh cilantro
  • 1 tbsp. fresh lime juice
  • 1/4 tsp. sugar
  • 2 jalapeño or serrano peppers, stemmed, seeded, and chopped
  • salt

Remove papery husks from tomatillos, rinse well, and halve. Place cut-side down on a foil-lined baking sheet. Place under broiler for 5-7 mins, until skins are lightly blackened.

Place tomatillos, lime juice, onions, cilantro, chili peppers, and sugar in a food processor (or blender) and pulse till all ingredients are combined. Salt to taste and chill in a refrigerator.

Serve with tortilla chips (obviously)

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