Chefshell posted 02-27-99 8:04 PM
1 lb. tomatillos, husked and rinsed
Fresh jalapeno to taste, seeded and deveined
1 1/2 tbsp. olive or vegetable oil, divided
1 medium white onion, roughly chopped
2 large garlic cloves, peeled & roughly chopped
2 cups chicken, beef or fish broth
1/3 cup roughly chopped cilantro
1 tsp. cumin
Roast tomatillos and jalapeno. Transfer them and any accumulated juices to a food processor or
blender.
Heat 1 tbsp. oil in a deep heavy skillet over medium heat. Add the onion and cook, stirring often, until deep golden, about 8 to 10 minutes. Stir in garlic and cook for 1 minute then scrape mixture into processor or blender.
Pulse, until you have a rough looking puree. Smooth
enough to hold together but but not of strained yucky consisitency.
Wipe the skillet clean and heat remaining 1/2 tbsp. oil over medium high heat. When very hot, water would dance, pour mixture in and stir constantly for 4 to 5 minutes, as your sauce sears into a darker, thicker
mass.
Stir in broth and cumin and return to boil, reduce heat to medium and simmer briskly until thick enough to coat the back of a spoon, about 10 minutes).
Stir in cilantro, and season with salt if necessary.
Great with fish, beef, and veggies.