Recipe - Quick Tomatillo Chile Sauce (Salsa Verde)

1 pound Fresh tomatillos; husked and
washed or two 13oz cans,
drained
Fresh hot chiles to taste (2
jalapenos or 3 serranos or
1 ? habanero)
5 Sprigs fresh cilantro
(coriander leaves) (up to
6)
1 small Onion; chopped
1 lg Clove garlic; chopped
1 tablespoon Vegetble broth
2 cup Vegetable broth
Salt to taste

1. Boil the fresh tomatillos and chiles in salted water to cover until
tender, about 1015 minutes, drain. If using canned, just drain.

2. In a blender or food processor puree chiles and tomatillos along with
the cilantro, onion & garlic; If using a blender, stir well, but make sure
the mixture still has some texture.

3. Heat the tablespoon of vegetable broth in a large skillet over medium
high heat. When hot, pour in puree all at once and stir constantly for 4 to
5 minutes until sauce gets darker and thicker. Add the 2 cups of broth,
return to a boil, reduce heat to medium and simmer until thick enough to
coat a spoon, about 10 minutes more. Add salt to taste.

Posted to fatfree digest V97 #208 by JBennicoff@aol.com on Sep 13, 1997