Submitted by sharer Lisa Shaftel

Makes about 2 3/4 cups. Make a day ahead–it needs to sit.

1 1/4 pounds tomatillos, husked

2/3 cup chicken stock or canned low-salt broth

2/3 cup chopped fresh cilantro

1/3 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.