Roasted Tomatillo Chile Salsa Recipe

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1 1/2 pounds tomatillos, you may substitute 2 (14- ounce) cans if fresh are not available

2 green chiles (anaheim or poblano), seeded and charred (peeled optional)

2 jalapeƱo chiles, seeded and deveined

2 cloves garlic, rough chopped

1/2 cube chicken bouillon cube

1/4 rice wine vinegar

1 teaspoon sesame oil

1/3 cup cilantro, roughly chopped

1 teaspoon salt

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