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Ingredients
  • 1  pound
    tomatillos, husked and rinsed
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  • jalapeno, split down the middle
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  • 1  small
    Spanish onion, sliced
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  • 4  cloves
    garlic
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  •  
    Extra-virgin olive oil
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  • 1/2  tablespoon
    kosher salt
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  • 1/2  bunch
    fresh cilantro
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  • limes, juice only
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  • 1/4  cup
    extra-virgin olive oil
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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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