Roasted Tomatillo Salsa

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Rick Bayless


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8 ounces (3 to 4 medium) tomatillos , husked and rinsed

Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeƱos), stemmed

2 large garlic cloves, peeled

6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped

1/2 small white onion, finely chopped


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