| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauce |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Tomatillos; husks removed |
| 1/3 |
c |
Fresh cilantro; chopped |
| 1 |
|
Jalapeno or Serrano chile; or other small; hot chile, chopped |
| 3/4 |
c |
Chicken broth |
| 1/3 |
c |
Lime juice |
|
|
Salt; (optional) |
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. Makes 3 cups.
arielle@taronga.com (Stephanie da Silva) (rec.food.cooking)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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