Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 Tomatillos 2 tb Chopped Cilantro Leaves
6 oz Green Tomato, Unripe 1/2 ts Sea Salt, To Taste
2 tb Finely Choppped Scallions 1/3 c Water
3 Serrano Chilies, Chopped

MAKES 2 CUPS

According to local lore, the cook serves this to her son-in-law because "le
pica mucho" (it bites him a lot). It is very "picante". However, if you use
3 chiles, it is only pleasantly picante. This sauce should have a thick,
rough consistency and is used with frijoles, rice, or broiled meats. It is
best eaten fresh but will keep for a few days in the refrigerator without
spoiling. It does not freeze well.

Roughly chop the tomatoes, add a little at a time with the rest of the
ingredients to a blender jar, and blend for a few seconds with each
addition until the sauce has a rough consistency.

the key to salsa verde is the tomatillos (tomate verde -- NOT just a green
tomato)...don't know where you're from, but if it's the west or southwest,
you'll probably find them in the super...if not, they are available canned,
in a mexican food section.

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