Tomatillo-Chile Sauce
makes about 1 cup
NOTE: Serve
this tart, fragrant sauce with seafood, grilled beef, pork, or even
chicken.
1/2 pound fresh tomatillos, husked and washed
1-2 fresh jalapeno or serrano chiles, stemmed (and seeded for a milder sauce)
2 tablespoons chopped fresh cilantro leaves
1/2 small onion, chopped
1 small garlic clove, chopped
11/2 teaspoons vegetable oil
1/2 cup canned low-sodium chicken broth
Salt
INSTRUCTIONS:
1. Place tomatillos and chiles in saucepan; add water to cover. Bring to a boil, cover, and simmer until barely tender, about 8 minutes. Drain and transfer to food processor or blender. Add cilantro, onion, and garlic and pulse to coarse puree.
2. Heat oil in medium skillet until shimmering. Add puree all at once and cook, stirring often, over medium-high heat, until mixture darkens and thickens, about 5 minutes. Add broth and simmer, stirring occasionally, until mixture thickens, 10 to 15 minutes. Season with salt to taste. (Sauce can be refrigerated in airtight container for 2 days).