10 - tomatillos, cleaned and diced
1 t olive oil
3 - cloves garlic, minced
1 - jalapeño, seeded and minced
1/4 t sea salt
1 1/2 C vegetable stock
1 - lime, juice of
1 C loosely packed fresh cilantro
Saute the garlic and jalapeño in oil until fragrant, about 3 minutes. Add the tomatillos and salt and saute about 5 minutes. Add the vegetable stock, bring to a slow boil, and cook for about 20 minutes, stirring occasionally.
Remove from the heat, let cool, then add the cilantro and lime juice. Pour into a blender and blend until relatively smooth, about 30 seconds.
From Veganomicon
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