1 lb Fresh tomatillos; husked and
-- washed or two 13oz cans,
Fresh hot chiles to taste (2
-- jalapenos or 3 serranos
-- 1 ? habanero)
5 Sprigs fresh cilantro
-- (coriander leaves) (up to
1 sm Onion; chopped
1 lg Clove garlic; chopped
1 tb Vegetble broth
2 c Vegetable broth
Salt to taste
Boil the fresh tomatillos and chiles in salted water to cover until
tender, about 10-15 minutes, drain. If using canned, just drain.
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.
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.