Recipe information
Yield
Makes about 2 3/4 cups
Ingredients
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 jalapeño chili, sliced
Need to make a substitution?
Preparation
Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)