Salsa Verde

Makes about 1 Cup

Ingredients:
4 small tomatillos
1 jalapeno
1 tsp chicken bouillon
1/2 to 1 tsp salt
about 3 Tbsp water
Cilantro
1 Tbsp fresh white onion

Instructions:

Remove husks from tomatillos and wash the tomatillos and jalapenos. Place tomatillos and jalapenos in a small sauce pan, add water to cover the bottom of the pan. Bring to a boil. Let simmer for 5-10 minutes or until everything is soft (you may need to flip them over halfway through).
Remove from heat and add cilantro, chicken bouillon and salt to taste.
Pour contents into blender, add onion, and blend.

Too runny? Simmer until it has reduced to the desired consistency.
Too thick? Add water 2 tablespoons at a time until the desired consistency is reached.
Too hot or acidic? Add only one of the following to reduce heat: 1/2 teaspoon baking soda or 1 to 2 teaspoons sugar.
Like it hot? You do not have to seed the jalapenos. You can seed them if you want to reduce the heat of the salsa.