Cooked Salsa Verde (for tamales, enchiladas, chilaquiles, etc.)

Ingredients:

5 cups chicken broth
8 tomatillos, husks removed -- halved
1 onion, small -- halved
3 cloves garlic -- crushed
1 yellow bell pepper -- stems removed, seeded
1 poblano or Anaheim pepper -- stems removed, seeded
1 jalapeño, serrano or arbol pepper -- stems removed, seeded
½  cup cilantro leaves
½  teaspoon coarse salt

¼ cup olive oil

Preparation:

Combine all ingredients except cilantro and olive oil in a saucepan and bring to a boil. Simmer 20 minutes. Allow to cool. In a blender, place cilantro leaves and everything from pot. Blend in 2 batches.  Heat a large skillet on medium and add olive oil.  Add salsa and simmer 15-20 minutes.


Serving Ideas : For use with enchiladas, tamales, etc