about 10 green tomatillos, husks removed and rinsed
2 garlic cloves, peeled
2 jalapeno chiles, or more to taste
1 cup cilantro leaves
1/4 cup white onion, roughly chopped
2 packets chicken bouillon powder, or to taste
2 tablespoons oil (I used olive - it's what I had but any cooking oil would do)
Place the tomatillos along with the garlic cloves and the jalapenos in a pot and just cover with water. Place over high heat until it comes to a boil. Simmer at medium for about 10 minutes, or until tomatillos change their color from a bright to a pale green, are cooked through and are soft but are not coming apart.You may need to turn them because they float. I actually forgot to put the jalapenos in and just threw them in the blender in the next step. The end product was still delicious.
Place tomatillos, garlic and jalapenos (you may add one chile first) and the cooking liquid in the blender and puree until smooth (if you used a LOT of water only add 1/2 Cup for now - you can add more later if you need it). Add the cilantro, onion and 1 packet of bouillon to the blender and process again. Taste for salt and add more bouillon (and/or cooking liquid) if need be. Also taste for heat, you may add more jalapenos until you reach your desired heat level.
Heat the oil in a pot over medium heat. Once it is hot but not smoking, pour in the sauce and bring it to a boil (watch for splatters). Simmer over medium heat for 6 to 7 minutes, until it thickens a bit and deepens its flavor and color. Turn off the heat.
Once it cools down, you may store it in a closed container in the refrigerator for weeks. However, the heat level of the sauce will diminish as the days go by.