- 12 tomatillos, husked and chopped
- 1 (7 ounce) can chopped jalapenos, drained
- 1/2 head lettuce, chopped
- 2 cloves garlic, chopped
- 1/3 cup dried cilantro
- 3 tablespoons ground cumin
- salt and pepper to taste
- 2 tablespoons butter
- 1/4 onion, chopped
- 1/4 cup chicken broth
- Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
- Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.