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Everyday Living Non-Stick Santoku Knife -- 1 Unit

Everyday Living Non-Stick Santoku Knife
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Everyday Living Non-Stick Santoku Knife -- 1 Unit

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Everyday Living Non-Stick Santoku Knife Description

• 5" high carbon steel blade

• Non-stick coating on Scallopea blade keeps food particles from sticking

• Safety sheath helps protect blade and keeps it sharp

• Soft grip, ergonomic handle for better control when wet


*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Grilled Tomatillo Salsa Verde

Salsa verde (also called green salsa) is made with tomatillos, which are sour, green Mexican tomatoes in papery husks. The result is a piquant, tart condiment that pops in color and flavor with a less acidic bite than red tomato salsa. In this recipe, cilantro, lime and jalapeño perfectly complement the tomatillos. Eat it with tortilla chips or spoon onto tacos, enchiladas or any dish that calls for a salsa. Feel free to swap salsa verde for red salsa. It makes what you're eating come alive with tanginess! Tomatillo Salsa Verde in Stone Bowl on Countertop with Limes, Jalapenos & Cilantro |

Grilled Tomatillo Salsa Verde

  • 3 cups tomatillos ((approx. 14), husks removed)
  • ½ cup cilantro (chopped)
  • 2 Tbsp. lime juice
  • ½ jalapeno (diced)
  • ½ tsp. salt
  • ? tsp. black pepper
  • 1 Tbsp. olive oil
  1. On barbeque grill, grill tomatillos on medium-high heat for 20 minutes, turning occasionally, until charred. (If using oven, preheat to 400 degrees F and roast 20-30 minutes.) Let cool.
  2. In food processor, pulse tomatillos with remaining ingredients until almost smooth. (Note: A few chunks are OK.)
  3. Refrigerate up to four days. Can be frozen in airtight container.

Add the ingredients to your cart to make this tangy treasure!


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