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	Roasted Tomatillo Salsa by Cindy McNamara I picked up a bunch of nice looking tomatillos at the local farmers market this week that were crying to be charred on the grill and made into a spicy salsa for me to can. It could be eaten fresh and would last a couple of weeks in the fridge. If you don't want so much heat, simply reduce the jalapeno quantity.	4 votes 3 reviews 1 comment 3602 views
	Jalapeño Roast Chicken by Vicki S Challancin As Culinary Producer for Marcela Valladolid's Season Two for Mexican Made Easy on Food Network, this is one of Marcela's delicious recipes that I tested.	1 vote 2308 views