11 ounces fresh tomatillos, husked and rinsed, stemmed, quartered
˝ cup chicken stock
2 Serrano chiles, seeded and coarse chopped
4 cloves garlic, crushed
1 tablespoon oil
2 tablespoons chopped cilantro
Salt to taste
Place tomatillos in saucepan cut side down, add stock and cook over medium heat 8-10 minutes until soft and translucent.
Place chilis, garlic, cooked tomatillos and stock in food processor, puree.
Heat oil in sauté pan, add puree reduce heat and cook gently until mixture thickens, this sticks easily, keep stirring! Add cilantro and salt to taste. Serve warm or cold.