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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


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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.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Tomatillos Pack - $4.49/ea
 8oz, Farm Fresh
 

lb
Jalapeño Pepper - $3.49/lb
 Farm Fresh
 
  Vegetable General - $2.49/ea Save! 2 for $2.50
 Organic
 
  Limes - $0.59/ea Save! 6 for $3.00
 Farm Fresh
 
  Red Onion, Large - $1.29/lb Save! $1.00/lb for 2lb or more
 Lg, Farm Fresh
 
You May Already Have
  Morton's Coarse Kosher Salt - $2.99/ea
 48oz
 
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