Salsa Verde - cooking recipe

Ingredients

3 c. coarsely chopped husked fresh tomatillos (1 lb.)
1/3 c. chopped onion
2 cloves garlic
2 Tbsp. chopped seeded jalapeno pepper
1/4 c. each: vegetable broth or water and fresh cilantro or parsley leaves

Preparation

In food processor or blender, combine all ingredients; process to smooth puree.
In a 12-inch nonstick skillet over medium heat, heat 1 tablespoon vegetable oil (preferably canola).
Add tomato mixture and granulated sugar.
Cook about 4 minutes, stirring frequently, until sauce is slightly thickened.
Makes about 2 cups.