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Salsa de Tomatillo

2 pounds fresh tomatillos

½ cup water

½ tsp. salt

¼ cup scallion, cut into 1-inch lengths

¼ cup cilantro leaves

3 or 4 fresh jalapeno peppers, trimmed, cored and seeded

1 tsp. minced garlic

1 tsp. lemon juice

 

Peel husks off tomatillos; wash off sticky residue in cold water. Bring water and salt to a boil in a medium saucepan. Add tomatillos and cook covered until softened, about 5 minutes. Remove from heat and transfer to a food processor or blender. Add remaining ingredients and process to a thick puree. Taste for seasoning. Sauce can be stored tightly covered in refrigerator for up to 3 days. Makes 3 to 4 cups.

 

Recipe from Recipes from a kitchen garden, Volume 1 by Renee Shepherd

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Sunday workshop possible!

We are holding Sacred Women's Circle this Saturday, March 25 frm 10:00 to 3:30 p.m.. All women in our larger network are welcome. A group gathers eight times a year, roughly at the change of seasons, to honor and reflect on the rhythm of our lives, as we honor the rhythms of the seasons. To register, click here.  For more information, click here .         

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