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Salsa Verde Cruda

  • SERVINGS: Make 1 1/4 cups
  • FAST

Chef Roberto Santibañez loves the fresh, bold flavor that this quick and easy salsa adds to tacos and other Mexican dishes.

  1. 1/2 pound tomatillos, husked, rinsed and quartered
  2. 1/2 cup coarsely chopped cilantro
  3. 1 jalapeño, stemmed and chopped
  4. 1 garlic clove, crushed and peeled
  5. Kosher salt
  6. Pepper
  1. Combine all of the ingredients except the salt and pepper in a blender and puree until smooth. Season with salt and pepper and serve.
Make Ahead The salsa can be refrigerated for up to 3 days.
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