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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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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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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

Jalapeño Pepper - $2.99/lb
  Cilantro - $1.29/ea Save! 2 for $2.00
  Limes - $0.39/ea Save! 3 for $0.99
  Red Onion, Large - $1.29/lb
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  Morton's Coarse Kosher Salt - $2.99/ea
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