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Here's a refreshing twist on the usual tomato-based salsa: a savory blend of grilled tomatillos, onion and pepper. Grilling the vegetables gives the salsa a smoky undertone.

Source: Martha Stewart Living, September 1999
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Cook's Notes

When you grill the tomatillos in their husks they get cooked through but not charred. Adjust the salsa's heat with more or less jalapeno.

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