From: www.pepperfool.com and the book From the Earth to the Table by John Ash
2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 tablespoon seeded and diced jalapeno chile
2 pounds husked and quartered tomatillos
2 tablespoons minced garlic
1/2 teaspoon ground cumin
1 1/2 teaspoons dried oregano
4 cups rich chicken stock
1/4 cup tequila
1 tablespoon fresh lime juice
Tabasco or other hot pepper sauce
1/4 cup chopped fresh cilantro
1 tablespoon sugar 1 cup low-fat plain yogurt
1. In a large saucepan, heat olive oil and saute onions until soft and lightly browned. Add jalapeno, tomatillos, garlic, cumin and oregano. Saute 5 minutes more.
2. Add stock, bring to a boil, then lower heat and simmer uncovered 10 minutes. Transfer to a blender or food processor and puree, in batches if necessary. Refrigerate until well chilled.
3. At serving time, stir in tequila, lime juice, salt and Tabasco to taste, cilantro, sugar and yogurt. Serves 8 as a starter course.