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Roasted Tomatillo SalsaFrom GMA's Food Editor and author, Sara Moulton Friday, November 26, 2004 An excellent salsa by itself or as an ingredient in many recipes calling for salsa. Ingredients Directions Preheat broiler. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Puree all ingredients in a blender. Salsa can be made 1 day ahead and chilled, covered. Makes about 3 cups. Active time: 15 minutes start to finish. Recipe courtesy of "Gourmet," Magazine, copyright © Nov. 1999.
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