 | | Tomatillo Salsa |
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1-1/4 pounds tomatillos, husks removed
1/3 cup chopped fresh cilantro
1 jalapeno, serrano or other small hot chile, stemmed
3/4 cup chicken broth
1/3 cup lime juice
salt (optional)
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| Instructions |
| Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500 oven until slightly singed (about 15 minutes). Let cool. In a blender or food processor, whirl tomatillos with cilantro and chile. Stir in broth and lime juice; season to taste with salt, if desired. |
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| Makes 3 cups.
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