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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Bright, tangy and moderately spicy, this salsa cruda, or uncooked salsa, requires little knifework and comes together quickly in a blender. We make it with only three ingredients, plus salt, as taught to us by Jorge Fritz and Beto Estúa of Casa Jacaranda cooking school in Mexico City. The fresh, acidic flavor of this salsa makes it an ideal condiment for rich, fatty dishes, but we think it’s great on just about anything, including simple rice and beans, and even as a dip for tortilla chips.
medium tomatillos (9 ounces), husked and quartered
medium white onion, roughly chopped
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