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seasonal recipe

Recipe for salsa verde

Katherine Hysmith for The Boston Globe

Makes 3 cups

The tomatillo is a small green fruit surrounded by a paperlike husk that looks like a delicate dried flower when removed. Beyond their interesting appearance, tomatillos, paired with ample amounts of lime juice, lend a tangy, fresh taste to salsas. When roasted, these simple ingredients assume a more sophisticated palate, giving regular tomato salsa a run for its money. Try this salsa on grilled fish, salty cotija cheese quesadillas, or tossed in a chopped salad of fresh heirloom tomatoes and bell peppers.

8tomatillos, husks
removed and halved
1small onion, halved
3limes, 2 halved and seeded, 1 juiced
3cloves garlic
2tablespoons olive oil
Salt, to taste
1cup fresh cilantro, chopped
cups water

1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet.

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2. On the sheet, toss the tomatillos, onion, 4 unjuiced lime halves, garlic, and olive oil. Spread out and sprinkle with salt.

3. Roast for 30 to 45 minutes or until the tomatillos are slightly browned on top. Set aside to cool for 15 minutes.

4. Remove the lime halves from the baking sheet. Transfer the remaining mixture to a blender.

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5. Use a citrus reamer to squeeze the juice from the roasted limes. Add to the blender with the fresh lime juice, cilantro, water, and

salt.

6. Blend the mixture until smooth. Transfer to a bowl and leave to cool completely. Store in Mason jars in the refrigerator for up to 3 weeks. Katherine Hysmith

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