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Creamy Salsa Verde
- 1/2 pound (about 5) tomatillos, husks and stems removed
- 1 jalapeo, stemmed
- 1/2 cup lightly packed cilantro, tender stems and leaves, plus sprigs for garnish
- 1 clove garlic
- 2 large green onions or scallions, tops and roots trimmed
- 1/4 teaspoon salt, plus more to taste
- 1 tablespoon water
- 1/2 avocado, pitted
Directions:View on Epicurious
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