Tomatillo Salsa

This is great served warm with eggs, cheese, refried beans and crispy corn tortillas. Or on enchiladas or just a dip by itself.

12-14 large, ripe tomatillos, husks removed
1 large onion, coursely chopped
2-3 large cloves garlic
2-3 seeded and deveined jalapenos (depending on how hot you like)
1/4 - 1/2 cup cilantro
2 chicken bouillon cubes (I use Knorr's)


In a large saucepot, add the tomatillos, onion, garlic, jalapenos and 1 bouillon cube. Cover with water, bring to boil and simmer for about 45 minutes (until everything is soft and mushy). Strain off about 1/2 of the liquid (reserve to boil rice in later). Add cilantro and and additional bouillon cube. Puree. I use a handheld blender but you can process in batches in a regular blender. Add salt to taste. Serve warm or cold. You may also substitute the bouillon and water with chicken broth. I have found it comes out a little too salty for my taste this way.