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Salsa Verde

Categories:
sauces, pickles & relishes

1/4 cup chopped onion (about 1 small)
2 tablespoons lightly packed cilantro
2 tablespoons lightly packed
watercress
1 teaspoon vegetable oil
1/4 teaspoon salt
8 ounces tomatillos; cut in half*
1 to
2 small green chilies; seeded
*After husking; rinse well to
remove the sticky residue.

Place all ingredients in blender or food processor. Cover and blend or process until smooth. Cover and refrigerate any remaining salsa. ABOUT 1 CUP SALSA.




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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 16 servings

Preparation Time: 0:00




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