Chop tomatillos coarsely. Puree half each of tomatillos, onion and broth in a blender with garlic. Rub through a fine strainert into a stainless steel bowl; discard contents of strainer. Finely chop remaining tomatillos. Add remaining tomatillos, onion & broth; cucumber, 2 tbsp lime juice, 2 tsp hot sauce & orego to bowl & stir.
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