1 lbs tomatillos, husked
1/2 a yellow onion
1 garlic clove
1 chicken bouillon cube
1 big handful of cilantro
Before getting started you have to remove the husk of the tomatillo and rinse well.
Put tomatillos, onion, garlic and jaillpeno in a pot of water and bring to a boil.
Bring it to a boil, turn off and let sit for about 3 minutes.
Drain veggies.Cut and remove seeds from jallapeno depending on how spicy you want your salsa to be. The seeds are what hold the heat in a jallapeno!
Place into a food processor or blender with a chicken bouillon cube.
Chop the salsa lightly.
Throw in big handful of cilantro and pulse chop.
This salsa is not a chunky chunky salsa, but don't over puree it.
And careful, it's still hot!
Chill and serve.
It's the cilantro that really gives this salsa a fresh taste.
This tomatillo salsa is so good with chips but even better in chicken dishes!
Happy Cinco de Mayo Amigos!