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tomatillos avocados jalapenos (most peppers will do) cilantro salt garlic onion lime
peel and wash 15-20 tomatillos
roughly chop yellow onion
wash and manually remove cilantro leaf from stems, set stems aside
mince 1/8-1/4 cup of cilantro stems
(the cilantro stems carry a great deal of the essence and work well to boost the flavor when minced well and added to any dish)
halve avocado, remove pit and spoon out the meat.
combine these ingredients in the food processor and blend.
you have two choices with the jalapenos, if you want your salsa HOT, just throw them into the blender with everything else, seeds, meat and all
(you may remove seeds and soft meat to cut the heat)
or, if you want less kick and a more smokey flavor, you can halve the peppers, scoop out the innards and lay them on foil on a cookie sheet and broil them close to the flame for 5 minutes.
remove them from oven when skin is charred and place in a small, sealed tupperware container and allow them to steam themselves. this will cause the charred skin to peel away from the meat of the pepper.
once steamed and skinned, add to blender.
wash your hands before picking your nose or rubbing your eyes.
blend all ingredients to desired consistency.
salt to taste.
-------------------- All I know is The Growery is a place where losers who get banned here go.
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