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Mexican Purslane in Salsa Verde 1 kilo (2.2 pounds) of verdolagas 750 grams tomate verde, husked and rinsed (see note) 3 serrano chiles (less if you don’t like things too spicy) 1 garlic clove 1 small onion 4 tablespoons oil 2 tablespoon cilantro salt to taste

Mexican Purslane in Salsa Verde 1 kilo (2.2 pounds) of verdolagas 750 grams tomate verde, husked and rinsed (see note) 3 serrano chiles (less if you don’t like things too spicy) 1 garlic clove 1 small onion 4 tablespoons oil 2 tablespoon cilantro salt to taste

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