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Ingredients
  • 2 chiles de árbol stemmed, or more to taste
  • 1 ½ pound about 5 or 6 ripe Roma tomatoes
  • ½ pound about 4 tomatillos husked and rinsed
  • 1 to 2 jalapeños or to taste
  • 1 garlic clove
  • 2 tablespoons coarsely chopped white onion
  • ½ cup coarsely chopped cilantro leaves and upper stems
  • ⅛ teaspoon ground cumin
  • ¾ teaspoon kosher or sea salt or more to taste
  • 1 tablespoon vegetable oil
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