This sauce combines tangy tomatillos with roasted chiles. If you are unable to get fresh tomatillos, omit the 1/2 teaspoon salt and use 1 (11-ounce) can tomatillos, rinsed and drained, plus 2 tablespoons lime juice.
Discard husks and stems of tomatillos. Cook tomatillos in boiling water 10 minutes or until tender. Drain.
Place tomatillos, broth, and remaining ingredients in a blender; process until smooth.
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