Yield: Yields about 4 cups.
You can make this sauce for the Stacked Chicken Enchiladas a day ahead. It’s also delicious napped over grilled chicken, swordfish, and pork, or served cold as a simple table condiment.
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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.
This sauce is so delicious, my son and I are canning enough for winter use. This recipe made 2 pints our first canning cycle. We plan to quadruple it for all future batches, or until we have a good supply. In early summer, we planted what we thought was a sweet red pepper. Instead, the plant yields multiple heads of pinky-sized red 'HOT' peppers, which we're calling, 'Cherry Bomb Peppers'. We added these to this recipe for canning. For serving on other foods, we also mixed the sauce with a small amount of quality sour cream and got rave compliments. Yum!
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