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This recipe appeared in the October 2007 issue of Cooking Light. I haven't tried it yet -- but hope to real soon. (Fresh tomatillos come in papery husks, which peel off easily to reveal what looks like small green tomatoes. They have a tart lemony flavor and must be cooked before eating. A brief stewing will mellow the flavor but leave some of the characteristic tang.)
Units: US | Metric
Serving Size: 1 (239 g)
Servings Per Recipe: 4
The following items or measurements are not included:
reduced-sodium fat-free chicken broth