Categories: Sauces, Mexican, Salsa 
      Yield: 2 servings 
  
     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.