Tomatillo, Dried Chili and Cilantro Sauce

Vegetarian

This sauce can be combined with browned pieces of chicken or any meat, or with large fish fillets, and then braised gently.

Ingredients

• 2 large, dried New Mexico chilies
• 1 cup boiling water
• 3/4 pound fresh tomatillos, husked and rinsed
• 2 very large garlic cloves, sliced
• 1 bunch cilantro

Preparation

Stem and seed chilies, break up pods. Combine in a saucepan with the boiling water, let stand for 15 minutes.

Add tomatillos and garlic to saucepan. Chop cilantro stems and add to pan.

Simmer, then lower heat and cook, covered, until tomatillos are soft, turning them occasionally. Transfer to blender or food processor.

Add cilantro leaves, make a coarse puree. Cool completely.

From: In the Bag supplement: July 8, 2004