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LOCATION: Recipes >> Salsa >> Verde 16

Print this Recipe    Verde 16

Salsa de Tomate Verde Crudo

12 oz. (350 g) fresh tomatillos, chopped
1 medium onion, chopped
1/2 oz (15 g) cilantro leaves
3 serrano chilis, seeded and membranes removed
1/2 teaspoon salt, or to taste

Put the tomatillos in a food processor, then add the remaining
ingredients. Pulse briefly so that the texture remains coarse.

Set aside for one hour before serving to let the flavors meld.
this can be refrigerated for 3-4 days. Remember to wear gloves
while cleaning the chilis, or your hands will start a slow burn
that will last a long time.

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