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Salsa Verde Cruda

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

  • Total Time:
  • Servings: Make 1 1/4 cups

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Ingredients

  • 1/2 pound tomatillos, husked, rinsed and quartered
  • 1/2 cup coarsely chopped cilantro
  • 1 jalapeño, stemmed and chopped
  • 1 garlic clove, crushed and peeled
  • Kosher salt
  • Pepper

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How to make this recipe

  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.

Published June 2014

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