Ingredients
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1 poundtomatillos, husked and rinsedsee savings

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1jalapeno, split down the middlesee savings

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1 smallSpanish onion, slicedsee savings

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4 clovesgarlicsee savings

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Extra-virgin olive oilsee savings

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1/2 tablespoonkosher saltsee savings

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1/2 bunchfresh cilantrosee savings

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2limes, juice onlysee savings

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1/4 cupextra-virgin olive oilsee savings

Directions
1.
Preheat oven to 375 degrees F. On a roasting tray, arrange tomatillos, jalapeno, onion, and garlic. Drizzle with a 3-count of oil (about
3 tablespoons) and season with salt. Roast for 10 to 12 minutes, until tomatillos are tender and slightly blistered.
2.
Put the cooked vegetables in a blender with the cilantro and lime juice. Pour in oil and process until you have a smooth puree (be careful when
you process the hot vegetables in the blender; hold down the lid with a kitchen towel over the top). Taste and, if desired, adjust seasoning with extra lime juice or salt according to preference. Serve with Chiles Rellenos.
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