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Tomatillo Salsa
By Melissa's Corporate Chefs


1 pound Tomatillo 
1/2 cup Dried Japones Chiles 
3 cloves Roasted Garlic 
1 bunch Cilantro 
1 Organic Yellow  
Salt and Fresh Ground Black Pepper to taste 


Peel skins off tomatillos by soaking them in warm water. Then place tomatillos in a stockpot. Fill with water just until they begin to float. Cook tomatillos for about 30 minutes on medium heat. 

Toast Melissa''s dried chiles in a dry sauté pan until they are lightly toasted. Small dice roasted garlic. Place all ingredients in a blender on high speed for 45 seconds, season and finish with fresh cilantro and small diced onion. 

Serve with fresh tortilla chips.