Salsa Verde

Cuisine , ,
Course
Ingredients
  • 1 generous pound tomatillos (husked, cored and diced)
  • 10 sprig cilantro (stemmed)
  • 1 jalapeño chile (coarsely chopped)
  • 6 clove garlic (peeled and minced)
  • 2 tbsp chicken stock (or water)
  • Salt (to taste)
Method
  1. Put the tomatillos, cilantro and jalapeño in saucepan with a little water and boil for 5 minutes or until the tomatillos are soft. Drain and transfer to a blender.
  2. Add the remaining ingredients to the blender and purée, stopping before a completely smooth consistency is reached, you want some texture.
Cook's Notes
Yield
Makes about 1 1/2 cups