Preparation:

Preheat the oven to 350° F.

On a parchment-lined baking sheet, Roast the tomatillos for 30 minutes, or until very soft but not split. Coarsely chop them.

In a large saucepan, combine the tomatillos, onion, vegetable stock, garlic, chili, vinegar, cumin, and sugar. Bring to a boil. Reduce the heat and simmer, covered, for 20 minutes. Add the chopped cilantro, and transfer to a blender or food processor. Pureé until smooth.

Season to taste with salt.

Yields: 3 cups
Source: Olga Campos-Aguila
Submitted by: Recipe Group Member
Date: Aug 31, 1999

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