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.
