Name: Quick Tomatillo Chile Sauce (Salsa Verde)
Ingredients: 1 lb Fresh tomatillos; husked and washed or two 13oz cans, drained; Fresh hot chiles to taste (2 jalapenos or 3 serranos or 1 ? habanero); 5 Sprigs fresh cilantro (coriander leaves) (up to 6); 1 sm Onion; chopped; 1 lg Clove garlic; chopped; 1 tb Vegetble broth; 2 c Vegetable broth; Salt to taste

You must think of yourself not only as an instrument of the work but also as a recipient. Your work as an instrument does not cancel out your identity as a recipient, and your identity as a recipient doesn’t weaken your work as an instrument. You and I must never approach grace only as instruments of that grace in the lives of others; we must also remember that there is no grace that we offer to others that we don’t at once need ourselves.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Vegetables			1	Servings

INGREDIENTS

1	lb	Fresh tomatillos; husked and washed or two 13oz cans, drained
		Fresh hot chiles to taste (2 jalapenos or 3 serranos or 1 ? habanero)
5		Sprigs fresh cilantro (coriander leaves) (up to 6)
1	sm	Onion; chopped
1	lg	Clove garlic; chopped
1	tb	Vegetble broth
2	c	Vegetable broth
		Salt to taste

INSTRUCTIONS

1. Boil the fresh tomatillos and chiles in salted water to cover until
tender, about 10-15 minutes, drain. If using canned, just drain.
2. In a blender or food processor puree chiles and tomatillos along with
the cilantro, onion & garlic; If using a blender, stir well, but make sure
the mixture still has some texture.
3. Heat the tablespoon of vegetable broth in a large skillet over medium
high heat. When hot, pour in puree all at once and stir constantly for 4 to
5 minutes until sauce gets darker and thicker. Add the 2 cups of broth,
return to a boil, reduce heat to medium and simmer until thick enough to
coat a spoon, about 10 minutes more. Add salt to taste.
Posted to fatfree digest V97 #208 by JBennicoff@aol.com on Sep 13, 1997

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