Rev 0.10 last revised: 22-Aug-06
A wonderful neighbor lady to my daughter, gave me this recipe. It's OUTSTANDING!
Husk and wash the tomatillo's. In a pot large enough to hold them, cover them with water, and add 1-2 tablespoons salt. Puncture any that are larger than a golf ball. Bring to a boil. Reduce heat to a 'slow-boil', letting them cook for about 12-14 minutes. Drain.
While the tomatillo's are cooking, in a hot pan or open flame, roast the chili pods until they look brown & toasted ~5 min or so.
Toss the tomatillo's, chili pods, 1-bunch of cilantro tops, 2-tablespoons of tomato bullion, and about a teaspoon of salt into the blender. Blend until pureed. Serve while still warm.
Obviously the amount of tomatillos, chilies, cilantro, bullion, and salt can be altered to suit both your taste and what you have available.