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- 6 oz yellow onions, quartered (approx. 1 medium)
- 4 garlic cloves
- 1 serrano chili, stem removed
- ½ oz olive oil
- 16 oz green tomatillos, husked, stems removed, quartered (approx. 6 - 7 large tomatillos)
- ½ oz cilantro, leaves and tender stems
- 1 oz lime juice (approx. 1 lime)
- 1 tsp fine sea salt, to taste
- ½ tsp ground black pepper
- per 1 Total recipe
- 1556 kJ / 372 kcal
- 8 g
- 51 g
- 19 g
- 0 mg
- 13 g