Salsa Verde

Ingredients:
4 c water
1 serrano chile
6 medium tomatillos (husk removed and washed)
1/3 medium onion
2 medium garlic cloves
2/3 tsp dry chicken bouillon

Bring the 4 coups of water to a boil in a medium size pot.  Add the chile and boil 5 minutes, covered.

Add tomatillos and cook for another 5 minutes until they change color to a pale green but before they fall apart.  Drain the chile and tomatillos reserving 1/4 cup.

Blend for 20 seconds with the onion, garlic & reserved water. You want the salsa to have some texture and not be too smooth.

Cook the salsa in a medium pan and add boullion.  Cook covered one minute before serving. Save in a glass jar.

Serve warm with enchiladas or tamales.