Ingredients
16
16 servings
- •2 pounds tomatillos, husked
- •2 fresh jalapeno peppers
- •3 cloves garlic, peeled
- •1 dash cloves
- •0.5 teaspoon ground cumin
- •1 dash black pepper
- •1 teaspoon chicken bouillon granules, or salt
Instructions
- Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
- Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.
Nutritional Facts
Per 16 servings
- Calories: 21
- Carbohydrate: 4g
- Fat: 1g
- Fiber: 1g
- Protein: 1g
- Sugar: 2g
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