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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Ingredients:
1 pound tomatillos, husked, washed and cut into quarters |
2 to 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped |
1/2 cup cold water |
1/2 medium onion, cut in half |
2 bunches cilantro, stems and leaves |
2 teaspoons salt |
Directions:
1. Place the tomatillos, jalapenos and water in a blender or a food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
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