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Tomatillo Salsa
from the kitchen of Sharmagne Leland-St. John

2 pounds of tomatillos, husked and washed
8 serrano chiles
2 jalapeños
5 cloves garlic, minced
Juice from 4 limes
½ teaspoon smoked salt
1 cup cilantro chopped

Preheat the broiler. Place the tomatillos and
the chile peppers on a cookie sheet 4 inches from
the flame. Continuously turn them then they begin
to blacken. When they are completely blistered and
blackened remove from broiler and place in a brown
paper bag. Close the bag. After a few minutes,
carefully open the bag and take the tomatillos and
chiles out. Remove the skins from the tomatillos,
and the seeds and veins from the chiles. Roughly
chop the tomatillos and peppers put them in a bowl
and add the lime juice, garlic, and salt. Cover
and set aside for a half hour. Add the chopped
cilantro and serve.

Editor's Note: Whenever cooking with chile peppers,
be careful not to rub the capsaicin into your eyes.
Best to wear latex gloves. Should you accidentally
get the oil on your fingers, the use of milk or
vinegar may be more effective than water.


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