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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • Learn
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Women, Infant, Children Farmers’ Market Nutrition Program (WIC/Senior FMNP)
    • FreshRx (Produce Prescription Program)
  • Connect
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  • About NMFMA
    • Contact
    • Our Work
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Tomatillo Salsa

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Recipe Rating




2

This salsa is great over enchiladas or alongside barbecued meats. Makes 3 cups.

Ingredients:
4 cups chopped tomatillos
2 cups chopped onions
¼ cup chopped sweet red peppers
1 small jalapeño pepper, minced (wear plastic gloves while handling)
1 teaspoon olive oil
¼ cup lemon juice
¼ cup chopped fresh parsley
½ teaspoon salt

In a large saucepan, combine the tomatillos, onions, red peppers, jalapeño peppers and oil. Cook, stirring. Bring to a boil over medium-high heat. Cook and stir for 10 minutes, or until reduced by half. Stir in lemon juice, parsley and salt. To freeze, pack the cooled (and cooked) salsa in small freezer-quality plastic containers. To use, thaw overnight in the refrigerator or briefly in the microwave.

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