Submitted by Lisa Shaftel

Adapted from Bon Appétit | July 1998 

Yield: Makes about 2 3/4 cups

 1 1/4 pounds tomatillos, husked 
 2/3 cup chicken stock or canned low-salt broth 
 2/3 cup chopped fresh cilantro 
2/3 cup chopped green onion tops 
1 large jalapeño chili, sliced


1. Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Or roast the tomatillos under the broiler,

2. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) This should also freeze well.