* Exported from MasterCook * Quick-Cooked Tomatillo-Chile Sauce Recipe By : Eating Well, 1990 Serving Size : 8 Preparation Time :0:20 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh tomatillos -- (11 medium), husked -- and washed 3 fresh serrano peppers -- stemmed 1 tablespoon fresh cilantro -- chopped 1 small onion -- chopped 1 large clov garlic -- peeled and chopped 1 teaspoon vegetable oil 2 cups low sodium chicken broth -- defatted salt -- to taste Have the measure of broth ready. Cook fresh serrano or jalapeno peppers in boiling salted water until tender - about 5 minutes. (NOTE - If using fresh tomatillos, cook them with chiles.) Place tomatillos and chiles in a blender or food processor, along with cilantro, onion, and garlic. Stir. Process until smooth, but retain a little texture. Heat oil in a medium-large non-stick skillet set over medium-high heat. When oil is hot enough to make a drop of the puree sizzle. Busted by Christopher E. Eaves - - - - - - - - - - - - - - - - - -