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Ree Drummond
Ingredients
  • subheading: Salsa Verde:
  • 4 cloves garlic
  • 4 tomatillos, husked
  • 4 scallions, chopped
  • 2 poblanos, seeded
  • 2 jalapeños, seeded
  • 1 tablespoon olive oil
  • Kosher salt
  • ¼ cup chopped fresh cilantro
  • 2 limes, juiced
  • subheading: 5-Can Salsa:
  • One 10-ounce can diced tomatoes and green chiles
  • Two 4.5-ounce cans chopped green chiles
  • 1 cup bottled red taco sauce
  • 3 canned chipotle peppers in adobo, chopped
  • Splash of red wine vinegar
  • Kosher salt
  • subheading: Fresh Corn Pico:
  • ¼ cup chopped fresh cilantro
  • 6 scallions, thinly sliced
  • 3 Roma tomatoes, finely diced
  • 2 jalapeños, seeded and finely diced
  • 2 limes, zested and juiced
  • 1 large or 2 small ears corn, kernels removed
  • Kosher salt
  • Chips, for serving
Steps
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