Place the serranos on a baking sheet and broil, turning the chiles occasionally, until the skin is dark and blistered. Remove from heat and place the serranos in a plastic bag. Allow them to steam for 20 minutes or so, then remove from bag and peel off the skin. Chop the serranos. Combine serranos

SALSA VERDE (COOKED GREEN SAUCE) Ingredients: 5 cups chicken broth 8 tomatillos, husks removed -- halved 1 onion, small -- halved 3 cloves garlic -- crushed 1 yellow bell pepper -- stems removed, seeded 1 poblano or Anaheim pepper -- stems removed, seeded 1 jalapeno, serrano or arbol pepper -- stems

SALSA VERDE recipe from GroupRecipes.com. This is a sauce used here in Texas and in Mexico, at least along the border

2 x Garlic cloves 3 x Scallions 1/2 c Parsley leaves 1/4 c Cilantro Pickled jalapeno pepper 13 oz Tomatillos (fresh or canned) 4 oz Mild green peppers (chopped) 1/4 ts Hot pepper sauce 1 ts Salt (or to taste) Drop the garlic through the feed tube of a food processor with the metal blade in place and

Combine flour, garlic powder, chili powder, and salt in a shallow bowl or pie plate. Heat oil in skillet over medium-high heat. Dredge chicken tenders in flour mixture, then place in skillet to brown about 10 minutes, turning once. Pour salsa verde over browned chicken; cover and simmer for 10

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine ... LIVE with Sara Moulton Recipe courtesy of Gourmet ...