Green-Apple Tomatillo Sauce

Try it over simple broiled chicken, toss it with corkscrew pasta

or use it as a salsa blanca for enchiladas.

1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
1 jalapeño chile, stemmed and chopped (see note)
4 cups chicken broth
3 Granny Smith apples, cored and diced (do not peel)
1 pound tomatillo, husked, rinsed and diced
1/2 cup chopped fresh cilantro, firmly packed
1/2 cup milk
1/4 cup apple cider
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat oil in a heavy saucepan over medium heat until a drop of water sizzles on it. Add onion and cook until translucent, stirring frequently, 5 to 7 minutes; add garlic and jalapeño. Sauté until the onions start to brown, another 5 to 7 minutes. Add chicken broth, apples and tomatillos; bring just to a boil, lower heat and simmer for 30 minutes. Add cilantro, milk, apple cider, salt and pepper, stirring to combine; simmer for another 10 minutes. Makes about 6 cups.