1 1/4 lb tomatillos, husks removed
1/3 cup chopped fresh cilantro
1 jalapeno, serrano, or other small hot chile, stemmed
3/4 cup chicken broth
1/3 cup lime juice
salt (optional)
Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500E oven until slightly singed (about 15 minutes). Let cool. In a blender or food processor, whirl tomatillos with cilantro and chile. Stir in broth and lime juice; season to taste with salt, if desired.
Makes 3 cups.
