1lbfresh tomatilloshusk and stem removed, rinsed clean. (or two 13oz cans tomatillos)
1fresh serrano pepperor jalapeño. Add more chili peppers if you like it spicy
6sprigsfresh cilantro
1garlic clovepeeled, roughly chopped
1smallyellow onionchopped
1tablespoonvegetable oil
2cupschicken stock or vegetable stock
Instructions
Remove husks and stems from tomatillos. Run them under warm water to remove the sticky residue. In a large pot, boil the tomatillos and chiles in salted water for about 10 – 15 minutes until tender and cooked through.
Place tomatillos, chiles, onion, garlic, and cilantro in a food processor. Blend until smooth, but retaining a little texture. Not liquified.
Heat the vegetable oil in a large skillet over medium-high heat. When it’s hot enough to make a drop of the salsa mixture sizzle, add all of it to the pan at once and stir frequently for about 4 – 5 minutes until the sauce thickens and darkens.
Add the broth and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon. Season with salt to taste.
Notes
Tips and Tools
If you don't want to spend time cooking the tomatillos, you can shorten the recipe by about 10 minutes and used canned tomatillos instead. Your chiles will be raw when you add them to the food processor, which will make them a little spicier than if you had cooked boiled them with the tomatillos, so just be aware of that and adjust accordingly.