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Tomatillo Salsa

Makes about 1 1/2 cups


1 pound fresh tomatillos (about 12 large) or 1 can (13 ounces) tomatillos

1/2 cup finely chopped red onion

1/4 cup coarsely chopped fresh cilantro

2 jalapenos peppers or serrano peppers, seeded and minced

1 tablespoon lime juice

1 teaspoon lime juice

1 teaspoon olive oil

1/2 teaspoon salt

  1. If using fresh tomatillos, remove papery husks; wash and finely chop. If using canned tomatillos, drain and coarsely chop.
  2. Combine chopped tomatillos, onion, cilantro, jalapenos, lime juice, oil and salt in medium bowl; mix well. Cover and refrigerate 1 hour or up to 3 days.

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