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Yield: About 1 1/2 cups
8 medium tomatillos, husked and rinsed
1/2 medium onion, peeled
1 clove garlic, peeled
3 dried chipotle chiles, stemmed, or 1 to 2 canned chipotles plus 1 tablespoon adobo sauce (see note)
1 cup water or broth
About 1 tablespoon olive, canola, corn or safflower oil
Salt
Chopped fresh cilantro
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 DAPHNE
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