Verde Sauce
4 poblano chili peppers
16 reserved cooked tomatillos (instructions below)
1.5 cups veggie broth, divided
1 small onion, chopped
2 garlic cloves, minced
3 romaine lettuce leaves, torn
1/4 cup chopped fresh cilantro
1/2 t salt (optional)
Removed skins from tomatillos and wash off sticky slime. Drop into boiling water and boil for about 10-15 mins. Let cool and remove the stem area.
Meanwhile, broil peppers on an aluminum foil-lined baking sheet, 5 inches from heat about 5 mins per side or until peppers look blistered.
Place broiled peppers in a heavy-duty zip-top plastic bag; seal bag and let peppers stand about 10 mins to loosen skin. Peel peppers; remove and discard seeds.
Process all ingredients, except 1/2 cup of the broth, in a food processor or blender until mixture is smooth. Transfer mixture to saucepan and cook over medium heat 5 mins. Slowly stir in remaining 1/2 cup veggie broth and cook about 10 minutes or until sauce is thickened.
yields about 3 cups. Freezes well.
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