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Credit: The Flying Biscuit Café, Atlanta
The National Culinary Review, March 2016
4 oz. diced yellow onion
¼ cup minced garlic
1¼ t. kosher salt
1 serrano pepper, stemmed
1 (10 oz.) can tomatillos
½ bunch cilantro
Put onion, garlic, salt and serrano pepper on baking sheet; roast in oven 30 minutes. Put in bowl to cool. Add drained tomatillos to onion mixture. Place in food processor; add cilantro. Mix until pureed.
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