Tangy Tomatillo Sauce
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- 1 lb
- fresh tomatillos, husked and washed or 2 (13 ounce) cans tomatillos, drained
- serrano chiles, stemmed
- 6 sprig(s)
- fresh cilantro, chopped
- 1 small
- yellow onion, chopped
- 1 clove
- garlic, minced
- 1 Tbsp
- vegetable oil
- 2 c
- broth (chicken, beef, or vegetable it's your choice)
- salt, to taste
1In a medium saucepan add fresh tomatillos, chiles, and enough water to just cover.Lightly salt.
2Cook for 15 minutes and drain.
3For canned tomatillos, just drain.
4Place tomatillos, cilantro, onion and garlic in a blender or food processor.
5Process to almost smooth-leave a little texture.
6In a large saucepan heat the oil over medium high heat.When oil is hot add all the sauce at once, stirring constantly until darkened-about 5 minutes
7Add the broth, return to a boil and reduce heat to medium and simmer until thickened, around 10 minutes.
8Remove from heat, squeeze in fresh lime juice, stir again, taste and add salt if needed.