Sauce/Salsa Verde
| A: | 1# tomatillos, husked and halved |
| 1 large onion, roughly chopped | |
| 3 jalapeno peppers, halved and seeds removed | |
| 2c garlic | |
| 2t olive oil | |
| B: | 2C roasted hatch green chile (or roast fresh with (A)) |
| 1C cilantro, loosely packed | |
| 2t vegetable broth powder (or pork pan drippings) | |
| 2t cumin, ground | |
| 6g salt, ground | |
| 1 lime, juice of | |
| 2t chili-lime seasoning, "wing dust" or other, optional | |
| C: | 2C water (about) |
| 1. | Place (A) in heavy pot, saute until some dark brown edges appear. |
| 2. | Puree in blender with (B), return to pot to deglaze over low heat. |
| 3. | Add (C) to thin consistency. Note that mixture will firm significantly when canned. |
Servings: 25