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In northern climes, tomatillos—the green tomato-shape fruits with the brown papery husks—are easier to find than they used to be. They are nicely astringent. Serve tomatillo salsa along with a more conventional red tomato salsa.
Place the garlic and jalapeño in a food processor and chop very fine. Add the tomatillos and scallions and process until finely chopped but not puréed.
Transfer the mixture to a bowl and stir in 1/3 cup water and the remaining ingredients.
Allow to stand for about 30 minutes, then adjust the seasoning and serve.
Finely chopped green bell pepper will improve the color of this dish. Multiply as needed.
Nutritional information is based on 6 servings.
Nutrients per serving (% daily value)
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