Ingredients:

2 pounds fresh tomatillos, husks removed and rinsed.

1 fresh jalapeño, stem removed.

4 cloves garlic, peeled.

1/2 a medium white onion, roughly chopped.

1/2 cup fresh cilantro.

2 teaspoons chicken bouillon. Water for boiling.

1/4-1/2 a cup reserved cooking liquid, as needed.

Instructions: husk and rinse tomatillos thoroughly. Place tomatillos, jalapeño, and garlic in a pot. Cover with water and bring to a boil. Boil 10 to 12 minutes until tomatillos are tender. Drain, reserving a little cooking liquid. Add cooked tomatillos, jalapeño, garlic, onion, cilantro, and chicken bouillon to a blender. Blend until smooth, adding reserved liquid until you reach the consistency you like. Serve warm or chilled. Store in an airtight container in the refrigerator for up to 5 days.