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Blanching the tomatillos takes away some of their bitterness. Use this salsa with our Empanadas with Spicy Pork.

Martha Stewart Living, September 1996

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Yield:
Makes 4 cups
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Ingredients

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Directions

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  • Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2-inch pieces.

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  • Toss in bowl with remaining ingredients.

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