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.
Cooking Light JULY 2002
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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