Instructions
Preheat grill to medium heat. Slice onion, unpeeled, into four wedges, leaving core intact. Place onion, tomatillos, tomato, garlic, and peppers on grill. Roast, turning periodically, until vegetables soften and begin to blacken. (Tomatillos and tomato will cook more quickly, onions and garlic take longer). Allow vegetables to cool slightly.

In food processor, chop cilantro and parsley coarsely. Remove core from grilled tomatos and grilled onions and place in food processor. Remove stem (and seeds if desired) from peppers and put in food processor as well. Squeeze roasted garlic cloves from their skins and place tomatillos in whole. Process everything together until a coarse paste is formed. (If desired, salsa can be eaten at this point.)

Heat oil in a frying pan and add salsa. (Caution, it spatters!) Heat until slightly thicker and darker. Add chicken broth and simmer until thickened and fragrant. Cool and enjoy!

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Yields: 10 Servings