2 tbsp olive oil
1 chopped onion
1 pound chopped tomatillos
2 jalapeño peppers, seeded and chopped
2 cups broth
1/2 tsp Tabasco sauce
Salt and pepper to taste
Heat oil in large saucepan or Dutch oven. Saute onions for several minutes. Add all other ingredients and bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
Blend with an immersion blender. Adjust salt and various peppers.
Serve with sour cream if desired.
Options:
Add frozen corn kernels after blending for texture.
Add sautéed chicken (sliced thinly) after blending.
Double recipe is a great way to use up extra tomatillos!