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FRESH TOMATILLO SALSA
(Pico de Verde)

 

Super-fresh and perfect in summer. Tomatillos are more readily available these days than in years before (you may even find them in unusual colors, like purple). They're most often sold with the papery husks still on; look for firm, unshriveled fruit with tight husks (be sure to rinse the sticky residue off before using them). If fresh tomatillos are not available, canned are okay.
   Poblanos and some other fresh chiles have tough skins that are best removed. The easiest way is to char the skin, which has the added benefit of giving the salsa a light smoky flavor. You can, however, skip this step if you're rushed.
Makes: About 2 cups
Time: 10 minutes


Ingredients

• 2 medium poblano or other mild green fresh chiles
• 2 cups husked and chopped tomatillos
• 3 scallions, finely chopped
• 2 teaspoons minced garlic, or to taste
• 1/4 cup chopped fresh cilantro leaves
• 3 tablespoons freshly squeezed lime juice, or to taste
• Salt and freshly ground black pepper


Directions
1.
If you like, roast and clean the chiles according to the directions on page 333. Mince the chiles.

2. Put the tomatillos, scallions, garlic, cilantro, and lime into a medium bowl with the chiles and sprinkle with salt and pepper. If you're serving immediately, taste and adjust the seasoning; or cover and refrigerate for up to 2 days (bring back to room temperature and taste and adjust again before serving).
 

 

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