Author: Tag Sale Tastes
- 1 pound tomatillos (10-12 medium), husked and rinsed
- 3 fresh Hatch or serrano chiles, stemmed
- 1-1/2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 large garlic cloves, chopped
- 2 cups chicken broth
- ⅓ cup chopped fresh cilantro
- Salt, to taste
- Roast tomatillos and chiles, either by placing on grill or on a baking sheet under a broiler. Roast until blackened and blistered on one side, approximately 5 minutes, then turn over using tongs and roast the other side. Transfer tomatillos and chiles to a food processor or blender.
- Heat 1 tablespoon of oil in a large heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until golden, about 8 minutes. Add the garlic and cook 1 minute longer. Transfer onions and garlic to food processor or blender. Pulse to a rough-looking puree -- avoid overprocessing.
- Heat remaining ½ tablespoon of oil in skillet over medium-high heat. Add puree and stir constantly for 4-5 minutes, until puree thickens and darkens slightly. Stir in the broth, bring to a boil, reduce heat to medium and simmer until sauce is thick enough to coat a spoon, approximately 10 minutes. Stir in cilantro, and season to taste with salt.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2013/08/15/salsa-verde/
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