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Roasted Tomatillo and Garlic Salsa
July 25, 2005

I LOVE this stuff. It was surprisingly easy to make, despite the fact that I was nervous about charring vegetables for the first time - also my first go with tomatillos!!! It doesn't exactly taste "smoky" - maybe I should leave a little more of the charred skin on next time (I wish there was a bit more technical advice in the recipe, because the tomatillos charred up and became very soft, so it was hard to "scrape" them). It also has some nice spice to it - if you like salsa's very spicy, I would even dare say you could add another jalapeno or two. This recipe does not make a lot, so if you are preparing it for a party, I would double the recipe (let's put it this way - I could wolf down the whole thing in one sitting if I allowed myself to!!!).

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