YIELD: 2 CUPS 8 oz. tomatillos, husked and rinsed (about 5-8 tomatillos)1¾ cups California seedless green grapes, separated and rinsed 2 Tbsp. cilantro, coarsely chopped 2 cloves garlic, minced1 jalapeno, coarsely chopped, seeded ½ tsp. salt 1 Tbsp. lime juice 1. Place all ingredients in food processor, pulsing until slightly coarse in texture. Serve with chips for dipping. Recipe and photo: the California Table Grape Commission

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