Quick cooked Tomatillo-Chile Sauce (Salsa Verde)

Prep: 5 min
Cook Time: 20 min
Total: 25 min
Serving: 4

This superb sauce - a celeb chef Rick Bayless recipe - is ideal to pair with eggs for huevos rancheros.

1 lb. (11 medium) fresh tomatillos husked and washed (or two 13-ounce cans drained tomatillos)
Fresh hot green chiles to taste (roughly 3 chiles serranos or 2 chiles jalapenos, stemmed)
5 or 6 springs fresh coriander (cilantro), roughly chopped
1 small onion, chopped
1 large clove garlic, peeled and roughly chopped
1 Tbsp. vegetable oil
2 cups poultry or meat broth
Salt, about 1/2 tsp. (depending on saltiness of broth)

For the tomatillos, boil fresh tomatillos and chiles in salted water to cover until tender, 10 to 15 minutes, drain. For canned tomatillos, simply drain.
For the Puree, place tomatillos and chiles in blender or food processor, along with coriander, onion and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture.
For the sauce, heat vegetable oil in medium large skillet set over medium-high. When hot enough to make a drop of puree sizzle sharply, pour it all in at once and stir constantly for 4 to 5 minutes, until darker and thicker. Add broth, let return to a boil, reduce heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.