6Serrano chiles, rough choppedRemove seeds, if you want a milder salsa
10tomatillos, husks removed and quarter
1Tblpowdered chicken bouillon
Place all in blender, add water and blend until smooth.
You can add the flesh of an avocado to make the salsa creamy.Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.