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Salsa Verde
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12 | tomatillo, husked |
2 | jalapeño, stemmed |
1 | onion, quartered |
1 tsp | cumin |
Splash white vinegar | |
Water | |
1/2 bunch | cilantro |
2 | limes, juiced |
Put tomatillos, jalapeños and onion in saucepan with vinegar and water to cover. Bring to boil, reduce heat and poach about ten minutes till tomatillos are soft. Put vegetables in blender with cumin, purée. Add cilantro, lime juice, salt and pulse to combine.
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