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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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The original recipe is by Rick and Deann Bayless. Ingredients:
1 lb fresh tomatillos, husked and washed or 2 (13 ounce) cans tomatillos, drained |
3 serrano chilies, stemmed |
6 sprigs fresh cilantro, chopped |
1 small yellow onion, chopped |
1 garlic clove, minced |
1 tablespoon vegetable oil |
2 cups chicken broth or 2 cups beef broth or 2 cups vegetable broth |
salt |
1/4-1/2 fresh lime |
Directions:
1. In a medium saucepan add fresh tomatillos, chiles, and enough water to just cover.
2. Lightly salt.
3. Cook for 15 minutes and drain.
4. For canned just drain.
5. Place tomatillos, cilantro, onion and garlic in a blender or food processor.
6. Process to almost smooth-leave a little texture.
7. In a large saucepan heat the oil over medium high heat.
8. When hot all the sauce all at once, stirring constantly until darkened-about 5 minutes.
9. Add the broth, return to a boil and reduce heat to medium and simmer until thickened, around 10 minutes.
10. Remove from heat, squeeze in lime juice, stir again, taste and add salt if needed.
11. For vegetarian only use the vegetable broth.
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