chili verde


1/2 pound green tomatillos, peel the leaves off, 3 serrano peppers, 1 jalapeno pepper, 1/2 medium white onion, 3 garlic cloves, 1/4 teaspoons chicken bouillon, 1/4 teaspoon salt, 1/4 teaspoon granulated garlic, 1/8 teaspoon ground cumin, 1/8 teaspoon ground oregano, 1 bunch fresh cilantro.

Put the tomatillos and peppers in a pot, add enough water to cover. Turn the heat to medium-high, bring to a boil, this takes about 10-minutes.  Remove from the heat and allow to cool. Dump the tomatillos, peppers and half the water from the pot into the food processor, add the onion, garlic, bouillon, granulated garlic, cumin, and oregano to the food processor.  Blend until smooth.  Add the cilantro press blend again.  Taste, add dry seasonings as needed. Here’s the secret step that will make your salsa Pacoima’s best.  Get out a skillet, add 1 tablespoon of lard or shortening to the skillet, melt. Pour the mixture into a skillet, turn the heat to medium-high and fry for 1-2 minutes, remove from the heat and cool. Serve.

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