Chili Verde Sauce

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READY IN: 1hr 45mins
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
  • 12
    tomatillos, cleaned and halved
  • 3
    large onions, cubed in large chunks
  • 4
    large jalapenos, stems removed and halved (kept the seeds for heat)
  • 3
    cups chicken stock
  • 3
    tablespoons olive oil
  • 1
    cup cilantro (stems and leaves)
  • salt and pepper
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DIRECTIONS

  • Place tomatillos, onions, garlic and jalapenos on a baking sheet or pan that has sides.
  • Sprinkle with olive oil, salt and pepper.
  • Roast for 1 1/2 hours at 400 degrees.
  • Remove from oven and cool for 15 minutes.
  • Place veggies (and juice that accumulated on baking sheet) in a food processor. Pulse several times.
  • Add cilantro and a little stock at a time (approx 1/2 cup at a time) until desired consistency.
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