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New Columbia Fall 2013

Salsa Starters

Leroy Couture


  • 1 pound fresh tomatillos, husks removed
  • 5 jalapenos or 2 habaneros, halved and seeded
  • 1 sprig cilantro
  • 2 cloves garlic, minced
  • 1 tbsp oil
  • salt and pepper to taste


Preheat oven to 425F. Remove husks from tomatillos and chop into quarters. Place tomatillos on large baking sheet with hot peppers. Roast tomatillos and peppers for about 15 minutes until the skin of peppers start to blacken. Remove from oven and let cool five minutes. Place peppers and tomatillo mixture in a blender and combine with remaining ingredients. Blend until smooth. Add salt and pepper to taste.

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