1. Roast Chiles. 2. Remove husks from fresh tomatillos& rinse tomatillos under warm water to remove stickiness. 3. In saucepan simmer tomatillos, broth, garlic until tomatillos are tender, about 10 minute. 4. Add chiles to mixture. 5. Cool salsa slightly. 6. In blender pulse until coarsely chopped. 7. Salsa may be made up to this point, 2 days ahead& cooled, uncovered, before being chilled, covered. 8. Bring salsa to room temperature or reheat before proceeding. 9. Just before serving, in blender pulse salsa with cilantro until cilantro is finely chopped& season with salt. 10. Makes about 3 cups. ---------------------------------------------------------------------------
Nutrition
Ingredients
