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Tomatillo Sauce


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  • 1 1/4 pounds tomatillos husked
  • 2/3 cup chicken stock or canned low-salt broth
  • 2/3 cup chopped fresh cilantro
  • 2/3 cup chopped green onion tops
  • 1 large jalapeño chili sliced
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 1


Step 1

Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

This recipe yields about 2 3/4 cups.

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