Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tomatillo Salsa

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 3 1/2 cups
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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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