Tomatillo Sauce

• 1 1/4 pounds tomatillos, husked
• 2/3 cup chicken stock or canned low-salt broth
• 2/3 cup chopped fresh cilantro
• 2/3 cup chopped green onion tops
• 1 large jalapeno chili, sliced

1. Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes.
2. Drain.
3. Place tomatillos in processor.
4. Add remaining ingredients; puree.
5. Transfer to bowl.
6. Season with salt and pepper.
7. (Can be made 1 day ahead.
8. Cover and chill.)

chicken stock, fresh cilantro, green onion, jalapeno chili

Taken from www.epicurious.com/recipes/food/views/tomatillo-sauce-5605 (may not work)