Taco Bell Mild Border Sauce
Taco Bell Fire Border Sauce
Taco Bell Salsa Verde (Green) Border Sauce
1 lb fresh tomatillo
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 garlic cloves
2 tablespoons cilantro, finely chopped
2 cups chicken broth
1 tablespoon vegetable oil
Husk the tomatillos and cut them in half. Stem, seed and half jalapeno
peppers.
Boil the tomatillos and peppers in the chicken broth for 10 minutes. Strain
and separate, reserving broth.
Combine tomatillos, jalapeno peppers, onions, garlic and cilantro in a
blender or food processor and process until smooth.
Heat oil in deep skillet until very hot.
Add the tomatillo mixture carefully to the skillet and simmer for
5 minutes. Stir constantily until darker and thick.
Add the reserved broth back in and bring to a boil. Reduce the heat
to a simmer and cook about 10 minutes, until thickened, stirring
occasionallly.
Allow sauce to cool then store in a covered container in the refrigerator.
Makes about 4 cups Taco Bell Border Salsa Verde (Green) Sauce