Step 1: Remove the husks from the tomatillos, wash and cut in half. Stem and halve the jalapeño peppers. remove the seeds.
Step 2: Pour the chicken broth into a saucepan. Add the tomatillos and jalapeños, then bring to a boil. Boil for 10 minutes. Strain the tomatillos and jalapeños but RESERVE the broth. Place the tomatillos and jalapeños in a blender jar. Add the onion, garlic, and cilantro to the blender. Process until almost smooth.
Step 3: Heat the oil in a frying pan. Add the blended tomatillo mixture (it will splatter!) and fry for 4-5 minutes over medium heat, stirring constantly. Add the salt.
Step 4: Add the reserved broth to the pan and bring to a boil. Reduce heat and cook until thickened - about 10 minutes, stirring occasionally. Taste and adjust salt if needed.
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