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add to shopping list 1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped 6 large (about 3 1/2 inches long) fresh epazote leaves or cilantro 2 small garlic cloves, peeled and coarsely chopped 1/4 cup coarsely chopped white onion 2 fresh serrano or jalapeño [...]
Read the recipe at epicurious.com
