Tomatillo Sauce

• 3/4 lb tomatillo, husks removed
• 2 jalapenos, stemmed
• 1 medium white onion, peeled and quartered
• 4 cloves garlic, peeled
• 1 tablespoon vegetable oil
• 1/4 cup cilantro leaf, , leaves and stems, chopped
• 1 1/2 cups chicken stock (can substitute vegetable stock)
• to taste salt and pepper, to taste

1. Heat a cast iron skillet over high heat.
2. Grill tomatillos,jalapnos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes.
3. ingredients will blacken in places (this is a good thing).
4. Remove from skillet and put into a blender, add cilantro and puree until smooth.
5. Heat 1 vegetable oil in a deep saucepan over medium heat.
6. Pouyr puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.
7. Add chicken stock, season with salt and pepper, and lower heat to medium low.
8. Cook, stirring occasionally, until sauce thickens, about 30 minutes.

jalapenos, white onion, garlic, vegetable oil, cilantro leaf, chicken, salt

Taken from www.food.com/recipe/tomatillo-sauce-51630 (may not work)