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2½ cups
.Easy
Published 2010
This salsa, made with lightly roasted tomatillos and tomatoes, is less acidic than the raw version. It perfectly balances rich-tasting foods like lengua, carne asada, pork, duck, shrimp and lobster, and cheeses. It is also delicious as a table salsa with tostadas. To make it spicier, use a second jalapeño.