Tomatillo Salsa Recipe
Ingredients
| 1 1/4 pounds tomatillos, husks removed | ||
| Coriander/ cilantro | 1/3 Cup (16 tbs), chopped | |
| 1 jalapeno, serrano, or other small hot chile, stemmed | ||
| 3/4 cup regular-strength chicken broth | ||
| Lime juice | 1/3 Cup (16 tbs) | |
| Salt | 1 To taste | |
Directions
Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500° oven until slightly singed (about 15 minutes).
Let cool.
In a blender or food processor, whirl tomatillos with cilantro and chile.
Stir in broth and lime juice; season to taste with salt, if desired.
If made ahead, cover and refrigerate for up to 2 days.
Let cool.
In a blender or food processor, whirl tomatillos with cilantro and chile.
Stir in broth and lime juice; season to taste with salt, if desired.
If made ahead, cover and refrigerate for up to 2 days.
Chef
