1 pound fresh tomatillos, husked
1 cup chopped onion
1 cup vegetable stock
4 teaspoons minced garlic
1 tablespoon minced serrano chili
1/4 teaspoon cider vinigar
pinch of ground cumin
pinch of sugar
1/2 cup chopped fresh cilantro
Preheat the oven to 350F.
On a parchment lined baking sheet, roast the tomatillos for 30
minutes (I microwaved them) or until very soft, but not split.
Coarsely chop them.
In a large saucepan, combine the tomatillos, onion, vegetables
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.
Puree until smooth. Season to taste.