1 med. onion finely chopped
2 tbsp. salad oil
1/4 c. finely chopped blanched almonds
2 cans (10 oz. each) tomatillos
1 tbsp. minced cilantro
3 tbsp. minced green chiles
2 c. regular strength chicken broth

I use fresh tomatillos. Put all in a blender and blend until fairly fine.

Simmer until sauce has thickened and reduced to 2 1/2 cups.

I have never used almonds.

This sauce should not be too spicy hot.