Ingredients
32
32 servings
- •6 pounds fresh tomatillos, husks removed
- •6 small serrano peppers, stems removed
- •1 ½ large onions, roughly chopped
- •6 cloves garlic, peeled
- •4 cups chicken broth
- •½ cup packed brown sugar
- •½ bunch fresh cilantro, chopped, or to taste
- •1 tablespoon salt
- •1 teaspoon ground cumin
Instructions
- Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
- Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
- Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.
Nutritional Facts
Per 32 servings
- Calories: 47
- Carbohydrate: 9g
- Fat: 1g
- Fiber: 2g
- Protein: 1g
- Sugar: 7g
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