Ingredients

• 1 1/4 pounds tomatillos, husked
• 2/3 cup chicken stock or canned low-salt broth
• 2/3 cup chopped fresh cilantro
• 2/3 cup chopped green onion tops
• 1 large jalapeño chili, sliced

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Instructions

1. Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)