Salsa Verde

By sherree

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Ingredients

6 tomatillos
2 jalapenos
1 clove garlic
6 or more branches cilantro
2 T chicken bouillon

Details

Preparation

Step 1

blanch tomatillos and jalapenos in boiling water. Combine all ingredients in blender and liquefy.

For enchilada sauce:

add to above
3 c water
3 T corn starch
1 more T bouillon
1/2 t oregano
1/2 t sugar