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Salsa Recipe from Sylvia's Enchilada Kitchen Chef Sylvia Casares
Ingredients
  • 2 pounds vine-ripened tomatoes, cut into 4 pieces
  • 3 tomatillos, rinsed after peeling papery outer skin
  • 4 chiles de árbol, stems removed
  • ½ or 1 whole jalapeño, depending on desired heat
  • ½ cup chopped white onion
  • 3 garlic cloves, chopped
  • 2 to 4 tablespoons chopped fresh cilantro leaves
  • 1 ½ teaspoons salt
Steps
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