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  • 2 jalapeños halved
  • 2 serranos halved
  • 2 yellow onion 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
  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.
  • Recipe By
    Michael Bertozzi of Two Urban Licks in Atlanta
  • Contributing City

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