Makes about 2 cups. Takes 40 minutes.
10 tomatillos (husks removed), cleaned and diced
1 tsp olive oil
3 cloves garlic, minced
2 serrano peppers, minced
1/4 tsp sea salt
1 1/2 cups vegetable broth
Juice of 1 lime
1 cup loosely packed fresh cilantro
In a small saucepan over low heat, saute the garlic and chile in oil until fragrant, about 3 minutes. Add the tomatillos and salt, saute until the tomatillos begin to soften and release moisture, about 5 minutes. Add the vegetable broth, bring to a slow boil, and cook for about 20 minutes, stirring occasionally. Remove from the heat, let cook until it is not steaming, then add the cilantro and lime juice. Pour into a blender and blend until relatively smooth, about 30 seconds.