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The Boston Globe

Food & dining

Recipe for salsa verde cruda

Makes 1½ cups

A versatile, bright green sauce, salsa cruda made with tomatillos, cilantro, and chilies can be served with steak, eggs, quesadillas, or a melted cheese sandwich, says Fonda restaurant chef and owner Roberto Santibanez. “It provides that fresh, sharp balance.”

½pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
½cup chopped fresh
cilantro
2fresh jalapeno or
serrano chilies, coarsely chopped (including seeds), or more to taste
1large garlic clove
1small wedge white
onion, chopped
1teaspoon kosher salt, or more to taste

1. In a blender, put the tomatillas into the bottom. Add the cilantro, chili peppers, garlic, onion, and salt. Work the mixture until smooth.

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2. Taste for seasoning and add more salt or chilies, if you like. Blend again. Adapted from Fonda

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