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Servings: 4 servings.
This recipe goes with the Squash Enchiladas with Tomatillo Sauce (vegetarian main dish).
Makes about 2 3/4 cups.
1¼ 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
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.)
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