Submitted by Lisa Shaftel
Adapted from Bon Appétit | July 1998
Yield: Makes about 2 3/4 cups
Ingredients
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
Instructions
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.
