|Tomatillos||1 1⁄4 Pound, husks removed|
|Chopped fresh cilantro||1⁄3 Cup (5.33 tbs) (Coriander)|
|Jalapeno chili/Serrano / other small hot chile||1 , stemmed|
|Regular strength chicken broth||3⁄4 Cup (12 tbs)|
|Lime juice||1⁄3 Cup (5.33 tbs)|
Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500° oven until slightly singed (about 15 minutes).
In a blender or food processor, whirl tomatillos with cilantro and chile.
Stir in broth and lime juice; season to taste with salt, if desired.
If made ahead, cover and refrigerate for up to 2 days.