Roasted Tomatillo Chile Salsa

• 1 1/2 pounds tomatillos, you may substitute 2 (14- ounce) cans if fresh are not available
• 2 green chiles (anaheim or poblano), seeded and charred (peeled optional)
• 2 jalapeno chiles, seeded and deveined
• 2 cloves garlic, rough chopped
• 1/2 cube chicken bouillon cube
• 1/4 rice wine vinegar
• 1 teaspoon sesame oil
• 1/3 cup cilantro, roughly chopped
• 1 teaspoon salt

1. If using fresh tomatillos, remove husks and rinse.
2. Then, quarter.
3. Rough chop both chiles and place in food processor along with tomatillos and garlic.
4. Pulse lightly until coarse texture is achieved.
5. Place in a saucepan, add bouillon cube and vinegar and oil.
6. Simmer for 15 minutes or until tomatillos are quite soft.
7. Cool.
8. Season with salt and add cilantro just prior to serving.

substitute, green chiles, jalapeno chiles, garlic, chicken bouillon cube, rice wine vinegar, sesame oil, cilantro, salt

Taken from www.foodrepublic.com/recipes/roasted-tomatillo-chile-salsa-recipe/ (may not work)