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Onion, minced
Canola oil
Tomatillos
Jalapeños peppers, diced
Garlic cloves, chopped
Fresh cilantro
Salt
Add the tomatillos (or green tomatoes), jalapeños, and garlic. Cook a few more minutes.
Over low heat and covered, cook the salsa verde for 15 minutes or until the vegetables are cooked. Refrigerate without the cover.
Finally, using a food processor, coarsely grind the slightly warm preparation with the cilantro and salt.
