Enchilada Sauce Salsa Negra

• 3 dried negro (pasilla) chile peppers, stemmed and seeded
• 3/4 pound fresh tomatillos, husks removed
• 1/4 white onion
• 1 clove garlic, peeled
• water to cover
• 3/4 pound Roma tomatoes, halved lengthwise
• 1/2 teaspoon chicken bouillon granules, or to taste

1. Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
2. Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
3. Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.

negro, fresh tomatillos, white onion, clove garlic, water, tomatoes, chicken bouillon granules

Taken from www.allrecipes.com/recipe/247096/enchilada-sauce-salsa-negra/ (may not work)