For the tomatillos and chiles:
Transfer tomatillos, chiles and any accumulated juices to a food processor or blender.
Finishing the Sauce: Wipe the skillet clean, then heat the remaining 1/2 tbps of the oil over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4-5 minutes, as your sauce base sears and sizzles into a darker and thicker mass. (You'll notice that characteristic roasty, tangy aroma fill the kitchen.) Stir in the broth, let return to a boil, reduce the heat to medium and simmer briskly until thick enough to coat a spoon, about 10 minutes. (You can chedck the consistency by spooning a little on a plate; If it looks watery, solids separating quickly from the broth, simmer it longer; if it mounds thickly, stir in a little broth or water.) Stir in cilantro, then taste and season with salt.
Advance Preparation: The sauce can be prepared 4-5 days ahead. If frozen, whiz it in the blender or processor to get it back to a beautiful texture.
Other Chiles You Can Use: Fresh jalapenos can stand in for the serranos.
Risa's notes: I made 1/2 the amount and the sauce reacted exactly as Rick says in the recipe. No need to fool with this at all. Great the way it is.
* Salt depends on how salty the broth is. If it is very salty, then little will be needed. If it is low sodium, then it will need more.
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