1 lb. fresh tomatillos

3 large jalapeno peppers, seeded

1 medium onion, chopped

2 cloves garlic

6 sprigs of cilantro, stems removed

2 cups chicken broth

1 T. vegetable oil

Husk tomatillos and cut in half

Stem and half peppers

Boil tomatillos and peppers in chicken broth for 10 minutes

Strain, reserving broth

Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until almost smooth

Heat oil in frying pan until very hot

Add the tomatillo mixture and cook for 4-5 minutes, stirring constantly until dark and thick

Add reserved broth to mixture and bring to a boil

Reduce heat and cook until thickened, about 10 minutes, stirring occasionally