About this Recipe
Recipe by: Socorro Muller Sargent
Photos by: Maria French
- 1 tablespoon vegetable oil or olive oil
- 1/2 large onion, rough chopped
- 4 cloves of garlic, minced
- 1 to 3 jalapeño chiles, deseeded and rough chopped
- 1/4 teaspoon cumin
- 1 (4 ounce) can chopped chiles
- 1 vegan “chicken” bouillon cube
- 1 ½ pounds tomatillos (about 10), peeled, rinsed, and coarsely chopped
- 1 cup hot water
- Optional: 2 teaspoons mild green chile powder
- Optional: 1 teaspoon dried cilantro
Heat the vegetable oil in a large, nonstick skillet over medium heat.
Sauté the onions, stirring frequently, for about 5 minutes or until translucent. Add salt and pepper to taste.
Add the garlic, jalapeño(s), cumin, and chile powder and dried cilantro (if using) and sauté for another 2 minutes.
In a small bowl, dissolve the bouillon cube in the hot water.
To the skillet, add the canned chiles, chopped tomatillos, and the bouillon. Bring to a boil, cover, and reduce heat. Let it simmer for about 10 minutes, stirring occasionally.
Turn heat off and cool slightly.
Pour into a blender or a food processor and purée.