Enchilada Sauce "Salsa Negra"

1. 1

   Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.

2. 2

   Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.

3. 3

   Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.

* Per serving · 4 servings · Values may vary.

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