Step 1 Remove the papery outer husks of the tomatillos and the stem and seeds from the jalapeno. Place the tomatillos and jalapeno in a pan of water, bring to a boil and simmer, uncovered, until the tomatillos are softened, about 7 minutes. Drain.
Step 2 Place the cooked tomatillos and jalapeno, the garlic and the cilantro in a blender and puree until smooth.
Step 3Heat the oil in a saucepan. Add the tomatillo mixture and cook 5 to 7 minutes. Season with salt and chicken stock base. Makes 1 1/2 cups.