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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
Pizza on crackers is an idea whose time has come.
Take yourself to Thaitown with these heavenly deviled eggs.
Gruyère ensures you’re not covering up the flavor that is fresh lob$ter
