Ingredients:
4 - 8 fresh tomatillos (depending on size)
1/2 bunch fresh cilantro
1 small or 1/2 large jalapeno
salt
3/4 cup chicken stock
Cooking Instructions:
Preheat oven to 450 degrees.
Remove skins from tomatilloes and rinse thoroughly
as they will be a little sticky to the touch.
Place whole tomatilloes and jalapeno on a baking sheet and drizzle with olive oil, salt and pepper.
Roast for 10 to 15 minutes, turning once. They will become very soft when roasted.
Place the roasted tomatilloes and jalapeno in a food processor or blender.
Pluck the tops off 1/2 bunch of cilantro and add to tomatilloes. Add about 1 tablespoon of sea salt or kosher salt.
Begin by pulsing until mixture begins to come together, then blend until it becomes a thick mixture, about 40 seconds.
Heat a heavy saucepan (preferably cast iron) on high for about 1 minute. Carefully add mixture to hot pan. It will immediately bubble, so be very careful not to burn your hands. Stir for 1 minute, then add the chicken stock. Reduce heat to simmer, partially cover, and cook for 30 to 45 minutes, or until reduced by about half.
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