2-3 Tbsp olive oil
1 large onion, minced
5-6 garlic cloves, minced or pressed
2 green peppers
1-2 jalapeños, seeded and membranes removed
1 1/2 lb. tomatillos, husked and quartered
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 tsp cumin
4 cups water
3 Tbsp chicken bouillon
3 Tbsp sugar
In large saucepan sauté onions and garlic in oil until tender and fragrant.
While onions are sautéing, combine tomatillos, green peppers, jalapeños, and cilantro in your blender. Process until smooth; you can add some of the water to make blending easier.
Pour tomatillo mixture over onions, add remaining water, salt, pepper, cumin and chicken bouillon. Simmer for 15 mins to 1 hour depending on the consistency you want. I boil it on high for 1 hr.
Use it to make "Cafe Rio Pork Barbacoa" or "Cafe Rio Burritos Enchilada Style"