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Green Salsa

2 lb tomatillos
3 fresh serrano chilies or 4 jalapenos
2 cloves garlic, minced
1/2 bunch cilantro
1 teaspoon vinegar
salt

Wash tomatillos in warm water and remove the papery husks. Rinse
off some of he sticky residue. Steam with the whole chili peppers
for four minutes over boiling water. Cool.

Cut open the chilies and cut out some of the seeds and veins. Cut
peppers into pieces. Place tomatillos and peppers in a food
processor or blender. Puree roughly, then add garlic and cilantro.
Puree to a finer texture. Blend in vinegar and salt to taste.

Use as a sauce for enchiladas, nachos or burritos. Use fresh or
freeze.

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