Number of serving: 4
2 cups diced green chilies (roasted and peeled if you are using fresh)
3 large tomatillos, husks removed
2 jalapeno peppers, roughly chopped
1 cup 3water OR 1 cup
chicken broth
2 tablespoons ground
cumin (or to taste)
2 tablespoons ground chili powder (or to taste) (optional)
1 teaspoon salt (omit if using chicken broth)
