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Published: Tuesday, 8/24/2004

Green Grape and Tomatillo Salsa

8 ounces tomatillo, husked and rinsed

(about 5 to 8 tomatillos)

1 cups seedless green grapes, separated

and rinsed

2 tablespoons cilantro, coarsely chopped

2 cloves garlic, minced

1 jalapeno, coarsely chopped and seeded

teaspoon salt

1 tablespoon lime juice

Process all ingredients in food processor, pulsing until

slightly coarse in texture. Serve with chips for dipping or as a

topping for grilled chicken or seafood

Yield: 2 cups

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