Quick-cooked tomatillo-chile sauce

 
                     Quick-Cooked Tomatillo-Chile Sauce
 
 Recipe By     : Eating Well, 1990
 Serving Size  : 8    Preparation Time :0:20
 Categories    : Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         fresh tomatillos -- (11 medium), husked
                         -- and washed
    3                    fresh serrano peppers -- stemmed
    1      tablespoon    fresh cilantro -- chopped
    1      small         onion -- chopped
    1      large         clov  garlic -- peeled and chopped
    1      teaspoon      vegetable oil
    2      cups          low sodium chicken broth -- defatted
                         salt -- to taste
 
 Have the measure of broth ready.
 
 Cook fresh serrano or jalapeno peppers in boiling salted water until tender -
 about 5 minutes. (NOTE - If using fresh tomatillos, cook them with chiles.)
 
 Place tomatillos and chiles in a blender or food processor, along with
 cilantro, onion, and garlic.  Stir.  Process until smooth, but retain a little
 texture.
 
 Heat oil in a medium-large non-stick skillet set over medium-high heat.  When
 oil is hot enough to make a drop of the puree sizzle.
 
 Busted by Christopher E. Eaves 
 
 
 
 
 
 
 
 
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