| 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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