SALSA VERDE
(Green Sauce)

⅓ cup salad oil
2 medium sized onions, chopped
1 can (7 oz) diced green chiles
1 tablespoon diced jalepeños (optional)
2 cans (13 oz each) tomatillos, drained
1 cup chicken broth
3 tablespoons fresh lime juice
¼ cup fresh cilantro, chopped
2 teasopons dry oregano leaves
1 teaspoon ground cumin
salt and pepper

Heat ⅓ cup salad oil in a 3-4 quart pan over medium-high heat. Add 2 medium sized onions, chopped; cook, stirring often, until soft (about 5 minutes).

Stir in green chiles, tomatillos, chicken broth, lime juice, cilantro, oregano, cumin, and for a little kick, if desired, add jalepeños. Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, for 25 minutes. Whirl sauce in a blender or food processor until smooth (careful blending hot ingredients). Season to taste with salt and black pepper.

Serving suggestion:

• Serve over Enchiladas Carnitas
• Use as a tortilla chip dip
• Serve over Mexican rice