Tomatillo Salsa

INGREDIENTS
6     medium tomatillos, husked, washed
1-2  chile serrano, stemmed, seeded
2     tablespoons fresh, chopped cilantro
½    small onion, chopped (about ½ cup)
¼    cup chicken broth

METHOD
Boil the tomatillos in water to cover until just tender, about 8 to 10 minutes. Drain and cool for a few minutes, then quarter and place into a food processor or blender. Cut the chilie(s) into small pieces and add to the blender. Add the cilantro and onion to the blender and process to a coarse puree. Add small amounts of the broth as required to accomplish the blending and to bring the puree to the desired consistency. Remove from the blender and refrigerate for 1 hour before using.

NOTES: To increase the heat of this salsa, use more serrano chilies or substitute jalapeno chilies, or do not remove the seeds.

This recipe is a Salsa Verde Cruda. To make a cooked salsa, double the amount of all ingredients and add 1 clove of garlic to the blender before processing to a coarse puree. In a large skillet, heat 1 tablespoon of olive or vegetable oil or lard over medium-high heat. When the oil is hot enough to make a drop of the salsa sizzle, pour all of the salsa in at once and cook for 4 to 5 minutes until darker and thicker, stirring constantly. Pour in 2 cups of chicken broth, bring to a boil, lower the heat to a simmer and cook until the sauce is thick enough to coat a spoon, about 10 minutes.

Recipes from Authentic Mexican, Regional Cooking from the Heart of Mexico,  Rick Bayless and Deann Groen Bayless, William Morrow and Company, New York, 1987