TOMATILLO SAUCE (SALSA VERDE)
Submitted by sharer, Lisa ShaftelMakes about 2 ¾ cups
Make a day ahead, it needs to sit.
1 ¼ pounds tomatillos, husked
2/3 cup chicken stock or canned low-salt broth
2/3 cup chopped fresh cilantro
2/3 cup chopped green onions
1 jalapeño chili, sliced (or to taste) optional- roast it first!
Cook tomatillos in a pot of boiling water until soft but still whole, about 4 minutes. Drain. Puree all ingredients in a food processor. Season with salt and pepper. Refrigerate overnight so it gets happy.
Great served over grilled chicken, pork or fish. Spoon over enchiladas.
Revision 1. Last edited Fri 19 Aug 2011 10:43am by DonnaSavastio