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Many folks think that tomatillos are just green, unripe tomatoes, but that’s just wrong. They’re a vegetable with its own separate identity. When you find them in the produce section at the supermarket they’re still in their crispy, tan husks, which must be removed before they’re used. Tomatillos make a great salsa. You’ll agree when you taste ours. We add some charred tomatoes and Serrano chiles, plus a handful of cilantro to make a taste that’s mighty pleasing on a corn chip. Great on baked potatoes and grilled fish too.
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