Creamy Tomatillo Sauce
- 1 pound (6 to 8) tomatillos, husked and rinsed
- 1 medium white onion, sliced about 1/4 inch thick
- 3 garlic cloves, peeled
- Fresh hot green chiles to taste (2 or 3 serranos, 1 or 2 jalapeños), stemmed
Adapted from google.com
Make the sauce. Roast the tomatillos, sliced onion, peeled garlic and chiles on a rimmed baking sheet 4 inches below a hot broiler until the tomatillos are soft and blotchy black on one side, 4 or 5 minutes. Turn everything over and roast the other side. Remove and reduce the oven temperature to 400 degrees.
Scrape the tomatillo mixture into a blender or food processor. Process to a smooth puree. Heat the 1 tablespoons of oil in a medium-large (4- or 5-quart) pot over medium high. When the oil is hot enough to make a drop of the puree sizzle, add the puree all at once. Stir nearly constantly for several minutes until darker and thicker. Add the broth and the crema, reduce the heat to medium-low, partially cover and simmer for about 30 minutes.