This spicy, no-cook green sauce is great on anything - chips, tacos, or a sauce for steak - so get creative! And as you know we think bouillon cubes are pure gold; they’re put to good use in this recipe. Fresh tomatillos sometimes have a papery husk on them–remove it and rinse any sticky film off the tomatillos with warm water. If you don’t have a Mexican or Latin market nearby, go ahead and use these canned ones.
10 medium tomatillos (about 1 ½ pounds)
5 scallions (greens and whites), trimmed
1 medium jalapeno, trimmed, (but seeds intact!)
½ bunch cilantro (leaves and tender stems)
2 chicken bouillon cubes
Juice of 2 limes (about ¼ cup)
Kosher salt, for seasoning
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