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Quick-Cooked Tomatillo-Chile Sauce / Salsa Verde

ethnic, sauces

1 lb fresh tomatillos, husked and washed; -or-
13 oz cans tomatillos, drained
3 serrano chiles -or-
2 jalapeno chiles, stemmed
5 cilantro sprigs, roughly chopped
1 small onion, chopped
1 large garlic clove, peeled and roughly ch; opped
1 tablespoon lard or vegetable oil
2 cup poultry or meat broth
1/2 teaspoon salt (if necessary)

Boil the fresh tomatillos and chiles in salted water to cover until tender, 10-15 minutes; drain. Simply drain canned tomatillos. Place the tomatillos and chiles (raw ones if using canned tomatillos) in a blender or food processor, along with the coriander, onion and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture. Heat the lard or vegetable oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4-5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt. Source: Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn.

Yield: 3 cups

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