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Easy Cajun Bloody Mary
February 06, 2016

I boiled the whole (husked) tomatillos and diced onions first; drained and patted dry. I then broiled the tomatillos and a poblano (while I appreciate the heat of a serrano, a poblano provides a nice chili flavor without the scoville heat of a seranno) until they just started to char. I then put the all the ingredients in a food processer and pureed; everything then went in a sauce pan, brought to a boil, then simmered for about 20 minutes. Prior to putting the blend into the sauce pan you DON'T need to add water, the pureed tomatillos were juicy enough. Towards the end of simmering, which will thicken it slightly, you might want to add water; I added a 1/4 cup.

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