Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| Salt; (optional) |
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
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .