Tomatillo Salsa

Eating Well

To give it some extra tang, I like to add fresh lime or lemon juice to
the original
recipe. The sauce would go great with grilled meat or chicken.

1 pound tomatillos (about 16)
3 jalapenos, stems removed
1 small onion, quartered
2 cloves garlic, peeled
1 tablespoon canola oil
1/2 teaspoon dried Mexican oregano
1 cup chicken broth
salt and white pepper
1 teaspoon lime juice (optional)

Place tomatillos and chiles in a saucepan; add water to cover. Bring to a
boil and simmer until tomatillos are very tender (15 minutes). Place
onions and garlic in a food processor and pulse until finely chopped.
Add drained tomatillos and chiles and process until smooth.
In a heavy bottomed saucepan, heat oil over medium low heat. Add tomatillo
mixture and oregano. Cook, stirring constantly, until mixture darkens and
thickens, about 10 minutes. Stir in chicken broth and return to a simmer.
Simmer, stirring
occasionally, until sauce is thick enough to coat the back of a spoon,
about 20 minutes. Season with salt and let cool to room temperature.


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