Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Stephaie da Silva
Servings: 3 cups
1 ¼ Pounds tomatillos, husks removed
⅓ Cup fresh cilantro, chopped
1 jalapeño or serrano chile, stemmed
¾ cup chicken broth
⅓ cup lime juice
salt, optional
Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500°F oven until slightly singed (about 15 minutes). Let cool. In a blender or food processor, whirl tomatillos with cilantro and chile. Stir in broth and lime juice; season to taste with salt, if desired.