Roasted Tomatillo-Poblano Salsa

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
77
FAT
19%
CHOL
5%
SOD
8%

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Ingredients for 12 servings

1 lb tomatillos, husks removed, rinsed and cut in half

2 medium poblano chiles

1 small red onion, cut into wedges

2 tablespoons canola oil

1 jalapeƱo chile, seeded, chopped

1/4 cup fresh cilantro leaves

1/4 cup frozen (thawed) limeade concentrate (from 6-oz can)

1 teaspoon roasted ground cumin or ground cumin

1/2 teaspoon salt

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