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Critical Eats / Two Bites
This charred salsa verde is smoky, spicy, candy, vibrant, and complicated—the right accompaniment to enchiladas, burritos, and tacos. After you’ve got broiled the tomatillos, onions, and chiles, simply toss them—and all their exuded juices—right into a blender with cilantro and purée. To accentuate the salsa’s taste, we pour the puréed combination into heated oil earlier than seasoning and serving.
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