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    FRESH TOMATILLO SALSA
    from "Everyday Food® magazine"

    Tomatillos should be bright green and firm, with dry paper-thin husks. When used raw, they brighten any salsa. Cook's Note: Refrigerate tomatillos up to 1 week; remove the husks and wash off the sticky coating before using.

    Yield: Makes 2 1/2 cups

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    INGREDIENTS (CLICK TO BUY)

    1 pound tomatillos (husks removed), washed and quartered
    1/2 small red onion, chopped
    1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped
    1 cup fresh cilantro
    3 tablespoons fresh lime juice
    Coarse salt


    Print recipe
    PREPARATION

    1. In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely chopped; season with salt. Serve with chips, over seared fish, or with eggs.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Tomatillos Pack - $4.99/ea
     12oz, Farm Fresh
     

    lb
    Jalapeño Pepper - $2.99/lb
     Farm Fresh
     
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
     
      Limes - $0.99/ea
     Farm Fresh
     
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
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