Salsa Verde
(Serves 10-12)
(Serves 10-12)
@20 tomatillos (2 lbs)
1 or 2 Serrano chili, remove stems
1/3 white onion
4 cloves of garlic
2 tsp chicken bouillon, (better then bouillon brand)
1/4 tsp salt
1/4 bunch cilantro
NOTES:
In a large sauce pot cover the tomatillos with water and bring to a boil and put the heat at medium high for about 15 minutes. Drain the water and place tomatillos in a blender
Add the rest of the ingredients to the blender and blend for a very short time, 5 seconds, let salsa rest a second and blend a second time for 5 seconds, should be thick but not blended too long. Let cool, refrigerate or serve.
Stores a week in the fridge.