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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This salsa is very versatile, I use it for my Chicharrones (pork rinds), enchiladas, and also, as a quick sauce for meats (like beef). Ingredients:
1 lb tomatillo |
3 -4 jalapenos (whole) |
1/2 onion |
1/2 bunch fresh cilantro |
1 tablespoon garlic salt |
1 tablespoon chicken bouillon granule |
Directions:
1. Boil in a medium sauce pan, the tomatillos (without the papery husk, and washed), and the jalapenos.
2. When the jalapenos change color, put them in a blender, along with the tomatillos and some of the water.
3. Add the cilantro, onion coarsley chopped, garlic salt and bouillion.
4. Cover with a clean washcloth, to prevent minor burns from the hot ingredients, and blend.
5. To use it, you cook it with some oil, before adding whatever ingredients you will be cooking with this sauce.
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