Try this on tacos for a change of pace from the standard red sauce.
Makes about 1 1/2 cups
Remove the husks from the tomatillos and quarter them. Drop them in boiling water and cook for 10 minutes. Drain. Remove the stem and seeds from the jalapeno. Roughly chop it. Add the tomatillos, jalapeno, onion, garlic and cilantro to a food processor. Pulse until a course sauce forms. Heat the oil in a saucepan. Add the mixture and cook for 5 minutes, stirring constantly. Add the broth, reduce the heat and simmer until thickened (about 10 minutes). Cool before serving. Cover and refrigerate any leftover portion.