Morelos Salsa Verde

• 2 pounds tomatillos, husked
• 2 fresh jalapeno peppers
• 3 cloves garlic, peeled
• 1 dash cloves
• 1/2 teaspoon ground cumin
• 1 dash black pepper
• 1 teaspoon chicken bouillon granules, or salt

1. Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
2. Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

peppers, garlic, cloves, ground cumin, black pepper, chicken bouillon granules

Taken from www.allrecipes.com/recipe/77118/morelos-salsa-verde/ (may not work)