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Steps
1
Heat broiler. Place tomatillos, the peppers and garlic cloves in foiled-lined broiler pan. Broil 3 to 4 inches from heat, turning occasionally, until tomatillos are roasted and peppers are slightly blackened, about 10-15 minutes. Remove from broiler.
2
Pour chicken stock over vegetables. Let stand 10 to 15 minutes, until cool enough to handle. Remove vegetables, scraping bottom of pan with wooden spoon, if necessary, to loosen; reserve chicken stock.
3
Remove any overly blackened skin from tomatillos. Peel peppers; seed*. Squeeze garlic from skins.
4
In food processor, place tomatillos, the peppers, garlic, onion, cilantro, lime juice, salt and half of the reserved chicken stock. Cover; process, using quick on-and-off motions, until blended. Add more reserved chicken stock, if necessary, for desired consistency. Serve immediately or refrigerate until ready to serve.
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Nutrition Facts are not available for this recipe
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