Green Tomatillo Sauce

Tangy and fresh-tasting! Good on chicken, on tacos and on enchiladas!
The trick here is to add the cilantro after reducing the tomatillo-chicken
stock mixture so the fresh flavor of the cilantro is preserved.

Ingredients:
Two pounds (1000g) tomatillos - about twelve medium
One quart (1l) chicken stock
One or two fresh serrano or jalapeno peppers, sliced
One half cup (125ml) diced onion
One half cup (125ml) fresh cilantro (coriander) leaves and stems, coarsely chopped

Method:
Remove the papery husks from the tomatillos and dice them coarsely. There is no need to
remove the white areas where the stem met the fruit as one might an apple. There is no need
to wash their sticky surfaces. Two pounds (1000g) will fill a standard blender pitcher full,
making up five to six cups (1200ml - 1500ml).
Add the diced onion and peppers and blend to a coarse purée. Transfer to a three quart (3l)
saucepan. Add the chicken stock. Reduce over high heat to a volume of approximately one quart (1l).
Allow to cool down. Transfer about one cup (250ml) of the reduced purée back into the blender
pitcher and add the cilantro. Blend to purée. Combine this purée with the rest of the
tomatillo-chicken stock reduction. The sauce is now ready to use.