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Fresh Tomatillo Salsa

  • yield: Makes 1 1/2 cups
Photography: Petrina Tinslay

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Ingredients

  • 1/4 pound tomatillos, husks removed, diced small
  • 4 tablespoons minced red onion
  • 1 jalapeno, seeded and minced (2 tablespoons)
  • Coarse salt

Cook's Note

To store, refrigerate in an airtight container, up to 3 days.

Directions

  1. Step 1

    In a small bowl, combine tomatillos, onion, and jalapeno. Season to taste with salt and let sit 10 minutes before serving.

Source
Everyday Food, June 2011

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