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.
Yield: 3 cups (serving size: 1/4 cup)
7 none large tomatillos (about 12 ounces)
1 cup fat-free, less-sodium chicken broth
1/3 cup chopped fresh cilantro
1/3 cup chopped Roasted Anaheim Chiles
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 none garlic cloves, chopped
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.