Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Total:
20 min
Prep:
20 min
Yield:
3 1/2 cups
Level:
Easy

Ingredients

Directions

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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Whole Roasted Stuffed Cauliflower

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