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4 vine-ripened tomatoes
1/2 yellow onion
1 celery rib, thinly sliced
2 jalapeño peppers
4 garlic cloves
1 bunch cilantro
1-tablespoon lime juice
1.) Peel tomatillos (like an onion). Put in a pot and bring to a boil. Boil 10 minutes.
2.) Mince tomatoes, onions, celery, jalapeños (if extra heat is desired, use the veins and seeds), garlic and cilantro.
3.) Crush tomatillos and add to tomato mixture.
4.) Add salt, cumin and lime juice.
5.) Mix thoroughly.
6.) Let the salsa sit over night.
Serve with chips, eggs, grilled meats, tacos, burritos or fajitas.
For a more traditional taste, slice tortillas. Baste them will olive oil and sprinkle kosher salt over them. Bake at 400 for 5 - 10 minutes. Homemade tortilla chips!
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