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

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.