Never judge a tomatillo by it's cover.

A tomatillo may look scary, but beneath it's husk, it makes a damn good salsa!

Salsa Verde

1 lbs tomatillos, husked

1/2 a yellow onion

1 garlic clove

1 jallipeno

1 chicken bouillon cube

1 big handful of cilantro 

  Before getting started you have to remove the husk of the tomatillo and rinse well.

Put tomatillos, onion, garlic and jaillpeno in a pot of water and bring to a boil.
Bring it to a boil, turn off and let sit for about 3 minutes.

Drain veggies.

Cut and remove seeds from jallapeno depending on how spicy you want your salsa to be.  The seeds are what hold the heat in a jallapeno!

Place into a food processor or blender with a chicken bouillon cube.

Chop the salsa lightly.

Throw in big handful of cilantro and pulse chop.  

This salsa is not a chunky chunky salsa, but don't over puree it. 

And careful, it's still hot!

Chill and serve.
It's the cilantro that really gives this salsa a fresh taste.
This tomatillo salsa is so good with chips but even better in chicken dishes!
Happy Cinco de Mayo Amigos!