Salsa Verde for Albondigas (Meatballs)1 lb tomatillos, husked and rinsed 1 onion, quartered 2 cloves garlic, unpeeled Roast these in the oven until the tomatillos start to sweat andeverything looks roasted. I broil it all in a baking pan for 10minutes under 400 degrees. Peel garlic, halve tomatillos. Place in blender. Add these and blend: 2 chiles chipotle en adobo (in a can, found at any Mexican grocery store) 2 c. (or 1 can) beef broth 2 Tbs fresh cilantro (or 1 tsp dried) 1 tsp salt, pepper to taste a squeeze lime or lemon juice to taste Pour it all into a stockpot and boil 10 minutes. Pour while boiling into hot pint jars, cap and seal. (The national guideline people would probably want a 30 minute boiling water bath on this recipe as well) When you're ready to use the salsa, pour it over meatballs and garnish with chopped cilantro. Serve over hot brown rice. You can also boil it down to desired thickness and erve it like a regular salsa & chips.
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