Description
A tasty, gluten-free snack! Can be vegetarian and vegan, too!
Ingredients
- 14 ounces, weight Tomatillos, Husked, Washed, And Halved
- ½ cups Onion, finely chopped
- 1 clove Garlic, Minced
- 1 whole Serrano Chile Pepper, Diced
- 2 Tablespoons Cilantro, Chopped
- 1 whole Lime, Juiced
- ½ teaspoons Ground Cumin
- 1 cube Chicken Bouillon, Chopped
- ½ teaspoons Salt (or More To Taste)
Preparation
Place tomatillos, onion, garlic, serrano pepper, cilantro, and lime juice into a food processor. Process until desired texture is reached.
Pour the salsa into a small saucepan and add the ground cumin and chicken bouillon cube. Cook for 15 minutes over medium heat. It will simmer and that’s OK!
After the salsa has cooked for 15 minutes add in salt, to taste. Let it cool and then store in the refrigerator until ready for use!
Notes to vegetarians/vegans: I’m sure you could use a vegetable bouillon cube in place of the chicken. I have never tried this, but I can’t believe it wouldn’t produce tasty results!
