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Salsa Verde: Date Added: 18 Jun 2013
Listed in: Sauces & Salsas

2 lbs quartered green tomato
1 medium yellow onion
1 Anaheim chili pepper stemmed, seeded, quartered
3-4 jalapeno chilies stemmed, seeded, quartered
3 cloves garlic
1 tsp sea salt
1/4 tsp ground cumin
1 tbsp olive oil
3 tbsp water
1/2 tsp lemon zest
1 tbsp lemon juice
1 tsp honey
1/3 cup loosely packed cilantro chopped

Cooking Instructions

Combine tomatoes, onion, chilies, garlic, salt, cumin, olive oil, and water in pot. Bring to a boil and reduce heat to medium cooking for 10 minutes. Add water as needed maintaining minimal broth. Stir in and simmer for an additional 5 minutes the lemon zest, lemon juice, honey, and cilantro. Taste the mixture and adjust seasoning as necessary. Puree and jar.

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