Combine tomatillos, onion, garlic and peppers in a saucepan over medium heat. Cook until juices are drawn out of tomatillos, about 15-20 minutes, and the mixture becomes saucy.
Add vegetable broth and bring to simmer for another 20 minutes.
Remove from heat and puree.
To kick up the heat, add hot sauce to taste and/or drizzle with chipotle-infused oil to add a bit of smokiness if using jalapeno peppers instead of chipotle peppers.
Garnish with a pinch of chopped cilantro and serve.
Recipe courtesy of Tiffany Mayer, Eating Niagara
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