Guest Author - Terri Perkins Fulton

Makes about 2 1/2 to 3 cups. Can be doubled.

1 pound tomatillos, husked
1 small onion, coarsely chopped
3 or 4 large garlic cloves, peeled
2 or 3 fresh jalapeno chiles, stemmed
2 tablespoons vegetable oil
1/2 -teaspoon salt
1/4 -teaspoon pepper
2 cups chicken broth
1/3-cup cilantro
Additional salt to taste


Preheat oven to 450 degrees. In a bowl, mix tomatillos, onion, garlic and jalapenos. Toss with 1-tablespoon oil, salt and pepper. Transfer mixture to baking pan. Roast in the oven for 35-45 minutes, until peppers and tomatillos are blackened in spots. Cool. Puree mixture in blender or processor.

NOTE - at this point, you can process the tomatillo mixture to a chunky puree and use it as a thick salsa for chips, eggs, chicken or fish. If you proceed and add the chicken broth, it will make a sauce more suited to enchiladas or chile verde.

Heat the remaining 1-tablespoon oil in a large skillet over medium high heat. Pour tomatillo mixture into the skillet all at once and cook, stirring for about 4 minutes until thickened and darker. Add the chicken broth and the cilantro, bring to boil, and reduce to simmer. Simmer for about 10 minutes until the sauce it thick enough to coat a spoon. Season with additional salt, if desired.