| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Sauces, Mexican | 2 | Servings | |
INGREDIENTS
| 10 | Tomatillos | |
| 6 | oz | Green Tomato, Unripe |
| 2 | tb | Finely Choppped Scallions |
| 3 | Serrano Chilies, Chopped | |
| 2 | tb | Chopped Cilantro Leaves |
| 1/2 | ts | Sea Salt, To Taste |
| 1/3 | c | Water |
INSTRUCTIONS
MAKES 2 CUPS 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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