posted by admin on Oct 9

• 4 pounds of peeled tomatillos
• 4 fresh jalapeno peppers
• 6 cloves of garlic peeled
• 2 dashes of cloves
• 1 teaspoon ground cumin
• 2 dashes of black pepper
• 2 teaspoons of chicken bouillion granules

Mixin It Up

In a large pot, pour in just enough water to cover the tomatillos, jalapenos, and garlic. The tomatoes will float so press them down with your hand while you measure how much water to put in. Bring pot to boil over a high heat and then reduce to a medium or low and simmer until the color of the tomatillos turn to a yellow color (this should take approximately ten minutes) Remove the pot from the heat and allow it to cool for ten minutes. Strain the pot, but don’t throw away the water. In a blender place the mixture from the pot, cloves, pepper, chicken bouillion and cumin. Puree all until smooth, use the water from the pot as needed to adjust the consistency of the puree.