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Martha Stewart Living, March 2006

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Recipe Summary test

Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil. Reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.

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  • Process tomatillos, onion, jalapenos, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed.

Cook's Notes

Refrigerate in an airtight container up to 3 days.

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