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MORELOS SALSA VERDE
  • 2 pounds tomatillos, husked
  • 2 fresh jalapeno peppers
  • 3 cloves garlic, peeled
  • 1 dash cloves
  • 1/2 teaspoon ground cumin
  • 1 dash black pepper
  • 1 teaspoon chicken bouillon granules, or salt
  1. Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
  2. Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

 

 
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