Instructions: Wash the tomatillos and place in a medium saucepan with enough water to cover. Add 1/4 teaspoon of the salt and bring to a boil. Cook at a low boil for 15 mintues to soften. With a slotted spoon, transfer tomatillos to a food processor bowl.

Add the onion, garlic, serrano chiles and cilantro to the tomatillos and pulse until the mixture is a slightly chunky puree.

In a large skillet, heat the vegetable oil over medium-high heat. Cook the pureed tomatillo mixture, along with the remaining 1/4 teaspoon salt, for about 5 minutes to thicken. Pour in the chicken broth. Bring to a boil, reduce to a simmer, and cook, uncovered, 20 minutes, or until thickened to taste. (Thin sauce with additional broth if it thickens too much.) Store in a sealed container in the refrigerator up to 4 days.

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