屈服：Yields about 4 cups.
You can make this sauce for theStacked Chicken Enchiladasa day ahead. It’s also delicious napped over grilled chicken, swordfish, and pork, or served cold as a simple table condiment.
Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 min. Drain and purée in a blender or food processor. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt, and pepper. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 min. Add the cornstarch slurry; stir well. Simmer, stirring occasionally, until the sauce is thickened slightly and reduced to 4 to 4-1/2 cups, another 5 to 15 min. Adjust the seasonings if needed, including hot sauce if the sauce isn’t spicy enough to suit your taste.
I was lucky enough to get a batch of roasted Hatch peppers from a friend so I used some of them in this sauce - delicious!! Made more and froze it and we've been enjoying it in a variety of ways all winter. A keeper!
这种酱汁是如此美味，我和我儿子的味道足够易于冬季使用。这个食谱使我们的第一个罐头周期成为了2品脱。我们计划将其四足动物用于所有未来的批次，或者直到我们有良好的供应量为止。在初夏，我们种植了我们认为是甜的红辣椒。取而代之的是，该植物产生了多个粉红色大小的红色“热”辣椒的头，我们称之为“樱桃炸弹辣椒”。我们将这些添加到此食谱中。为了食用其他食物，我们还将酱汁与少量优质的酸奶油混合，并获得了好评。好！
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