Heat the bacon drippings or butter in a 4 quart stock pot. Add the onions and garlic and sauté briefly. Stir in the flour and cook for 2 minutes. Puree the tomatillos in the container of a food processor or blender and combine them with the cumin, black pepper, and chicken stock, simmer for 30 minutes. Add the cilantro, parsley, green chilies and salt and simmer for an additional 5 minutes. Cool and refrigerate. Makes about 2 quarts of salsa *Tomatillos look something like small green tomatoes, they are readily available at major food stores and Latin groceries.

Back to Mexican recipes