Cooked Tomatillo Salsa

1 pound fresh tomatillos, husked and rinsed, or 2 13-ounce cans, drained
2 or 3 jalapeño or serrano chiles, stemmed, seeded for a milder salsa
¼ cup chopped white onion, soaked for 5 minutes in cold water, then drained and rinsed
2 large garlic cloves, peeled
½ cup chopped cilantro
1 tablespoon grapeseed oil, sunflower oil or canola oil
2 cups chicken stock or vegetable stock
Salt to taste (1/2 to 1 teaspoon)

Nutritional Information
- Nutritional analysis per serving (8 servings)
  59 calories; 3 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 1 milligram cholesterol; 306 milligrams sodium

2 cups, serving 8

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt, and cilantro sprigs. Blend until smooth.
Heat the oil in a large, heavy saucepan or skillet over medium-high heat until it ripples. Drizzle in a drop of tomatillo purée to test the heat. If it makes a lot of noise and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 10 to 15 minutes, stirring often. The sauce should coat the front and back of your spoon. Taste and adjust seasoning. Remove from the heat. Serve warm or at room temperature.

Advance preparation: Both salsas will keep for 3 to 4 days in the refrigerator. You will need to thin out the fresh salsa with water. The cooked salsa freezes well.

40 minutes