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This tasty Mexican green salsa is great for chip-and-dip,

and delicious on top of grilled chicken or fish.

1 lb. tomatillos (about 8, each 2" wide)

1 fresh serrano chili (1/4 oz.)

1/4 tso, chopped garlic

1 or 2 green onions, rinsed, ends trimmed, and chopped

1 T, lime juice

1 T. chopped fresh cilantro

Salt and pepper

"Salsa" is the word for a spicy Mexican sauce, and "verde" (VARE day) is Spanish for "green." So, using a cousin of the tomato plant - the green tomatillo (toe mah TEE yo) - we can make a tasty, low-fat, low-calorie treat that goes with just about any Mexican food.

First, remove the papery husks from the tomatillos. Rinse in water. Rinse chili; remove and discard stem.

Place tomatillos and chili in a 9-inch square baking pan. Broil 4 inches from heat, turning as needed, until browned well on all sides.

You may want to take out the chili after about 6 to 8 minutes, and leave the tomatillos in the oven for a total of 12 to 15 minutes.

In a food processor or blender, whirl the tomatillos, chili, garlic, green onions, and lime juice. Pulse just until mixture is coarsely chopped; do not overprocess or it will be too runny.

Stir in cilantro. Salt and pepper to taste.

Makes about 1¼ cups.

-- Wesley Academy Kids Garden Club

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