A: 1# tomatillos, husked and cut in half
1 onion, halved
B: 3 jalapeno peppers
1/3C cilantro, loosely packed and stems removed
2t vegetable broth powder
1c garlic, chopped
C: 1T oil
D: 1C water, boiling
1. Place (A) cut-side down on a baking sheet, roast at 275F for 25 minutes,
drain, and place in blender.
2. Add (B) and puree.
3. Heat (C) enough to cause drops of puree to sizzle, then add all at once and
cook until thickened (~5 minutes).
4. Add (D), bring to boil, and simmer until thick (~15 minutes).
$Id: salsa_verde,v 1.3 2017/09/02 19:53:27 deaven Exp $
Ingredient list only (can be imported to MyFitnessPal)