Yield: 2 servings
|6 ounces||Green Tomato, Unripe|
|2 tablespoons||Finely Choppped Scallions|
|3 \N||Serrano Chilies, Chopped|
|2 tablespoons||Chopped Cilantro Leaves|
|½ teaspoon||Sea Salt, To Taste|
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.