1/2 pound tomatillos, peeled and rinsed
1/2 cup chicken or vegetable stock
1 Tablespoon vegetable oil
1/2 cup chopped fresh cilantro
4 green onions, cleaned and chopped
1 small papaya, peeled, seeded, and coarsely chopped
1 teaspoon fresh lime juice
Salt and freshly ground pepper to taste

Place tomatillos in chicken stock. Bring to a simmer and cook until tomatillos are soft and tender.

Meanwhile, place oil, cilantro, and green onions in a skillet and saute over medium heat about 2 minutes, until onions have softened.

Place tomatillos with broth, sauteed cilantro and onions, and papaya chunks into a food processor or heavy-duty blender. Process until smooth. Pour through a fine-mesh strainer. Taste and season with lime juice, salt, and pepper.

Serve Tomatillo Papaya Sauce with chicken, pork, or seafood.

Refrigerate any leftovers and use within 3 days.