Ingredients
16
16 servings
- •3 dried negro (pasilla) chile peppers, stemmed and seeded
- •¾ pound fresh tomatillos, husks removed
- •¼ white onion
- •1 clove garlic, peeled
- •water to cover
- •¾ pound Roma tomatoes, halved lengthwise
- •½ teaspoon chicken bouillon granules, or to taste
Instructions
- Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
- Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
- Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.
Nutritional Facts
Per 16 servings
- Calories: 16
- Carbohydrate: 3g
- Fat: 1g
- Fiber: 1g
- Protein: 1g
- Sugar: 2g
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