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    from "New York Cookbook" by Molly O'Neill

    Inspired by Mexican salsas, Jane Littell's version is wonderful with grilled meat or as a dip with vegetables or corn chips.

    Makes about 1 1/2 cups


    1 pound tomatillos, husked
    2/3 cup fresh cilantro leaves
    Juice of 2 1/2 limes
    1 1/2 teaspoons salt
    2 tablespoons minced chipotle chile (you can use canned), or 1 teaspoon minced fresh jalapeno chile (optional)

    Print recipe

    1. Rinse the tomatillos under cool water. Place them in a nonreactive pot, cover with water, and bring to boil. Reduce the heat and cook until the tomatillos are softened and dull green in color, about 5 minutes. Remove the tomatillos with a slotted spoon and set aside until cool enough to handle.
    2. In a blender or food processor, combine the cilantro, lime juice, salt, and chipotle and process until smooth. Halve each tomatillo, add them to the food processor, and process to the desired consistency. Serve cool or at room temperature.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Altobelli Family Farm Local Tomatillo
    This product is currently unavailable.
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
      Limes - $0.99/ea
     Farm Fresh
      Roland Chipotle Peppers in Adobo Sauce - $2.29/ea
    You May Already Have
      Morton's Regular Salt - $0.99/ea
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