Boil the tomatoes, tomatillos, onions and jalapenos together over medium to low heat. Sparingly add a little water if you prefer a more liquid salsa, start with 3 or 4 tablespoons. It is easy to add more as it cooks.
Simmer and stir for about 30 minutes. This isn't an exact science. I have cooked it as long as an hour or as short a time as 15 minutes.
When finished cooking add a pinch of salt and black pepper, and the chicken bullion powder. Stir well.
Mix in a blender, then add cilantro.
Stir and serve with tortilla chips or texmex food!