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Salsa Verde



2 jalapeños, halved

2 serranos, halved

2 yellow onions, quartered

16 tomatillos, husks removed and quartered

½ cup garlic cloves

Juice of 8 limes

3 sprigs cilantro

¼ cup canola oil

½ cup rice wine vinegar

½ cup white wine vinegar

3 tablespoon sugar

2 tablespoon salt

Used in Hoppin' Juan


  1. Prepare an ice bath to readily cool your salsa, and set aside. In a medium sized pot, combine jalapeños, serranos, onions, tomatillos, and garlic. Cover with water and bring to a boil. Continue cooking until tomatillos are softened.
  2. Drain and place in a blender with lime juice, cilantro, oil, both vinegars, sugar, and salt. Puree until smooth. Immediately chill in ice bath to prevent browning. Store in refrigerator until ready to use.
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