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  Green Salsa



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2 cups tomatillos, quartered
2 large cloves garlic, halved
1 Tablespoon olive oil
1/8 teaspoon salt
4 tomatillos, quartered
1/2 cup green onions
2 Tablespoons lime juice
1 Tablespoon hot pepper, chopped
1/2 teaspoon sugar
1/4 teaspoon salt

Preheat oven to 375 degrees. Combine 2 cups quartered tomatillos, garlic cloves, oil
and salt—stir to coat ingredients with oil. Roast on a cookie sheet for 20 minutes, remove
from pan and let cool.
In a food processor, combine cooled tomatillos and garlic with remaining ingredients
and pulse to desired chunkiness.
Serve with Stuffed Arepas or in place of red salsa in recipes and as a condiment. Store in
a covered container in the refrigerator for up to one week.

NOTE: I prefer the flavor of Serrano chiles and I like to add a little cilantro just before serving.

Copyright © 2010 Stefanie Samara Hamblen