INGREDIENTS

INSTRUCTIONS

See Substitutions.  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.
See TIP!  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
sharply -- pour the tomatillo mixture in the skillet all at once and stir
constantly for 4 to 5 minutes, until mixture becomes darker and thicker.
Add broth, return to a boil, reduce the heat to medium and simmer until
thick enough to coat a spoon, about 10 to 15 minutes.  Season with salt, as
needed.   Makes 2 cups.  Use as an ingredient, a sauce, a salsa, etc.
__________ TIP! Transfer the contents of the blender or food processor to
an "easy-to-handle" bowl. SUBstitutions Fresh tomatillos = two 13-oz cans
of tomatillos; Fresh chile peppers = up to 1 tablespoon diced, canned
peppers; 3 Serrano peppers = 2 jalapenos. Drain canned ingredients
NOTES : Taste the chile peppers. Sometimes serranos are hotter than
jalapenos.
The shelf-life is short - refrigerate up to 4 days.

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