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Salsa Verde Cruda
- 1/2 pound tomatillos (about 5 or 6), husked, well rinsed, and roughly chopped
- 2 chiles serranos, stemmed and roughly chopped, including seeds
- 2 tablespoons roughly chopped white onion
- 1 teaspoon roughly chopped garlic
- 1/4 cup chopped fresh cilantro, thick stem ends removed
- 3/4 teaspoon fine sea salt, or to taste
Directions:View on Epicurious
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