|1¼ pounds||Tomatillos; husks removed|
|⅓ cup||Fresh cilantro; chopped|
|1||Jalapeno or Serrano chile; or other small; hot chile, chopped|
|¾ cup||Chicken broth|
|⅓ cup||Lime juice|
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@... (Stephanie da Silva) (rec.food.cooking) CHILE-HEADS ARCHIVES
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