Salsa de suegra (mother-in-law sauce)

2 servings

Ingredients

Quantity Ingredient
10 Tomatillos
6 ounces Green Tomato, Unripe
2 tablespoons Finely Choppped Scallions
3 Serrano Chilies, Chopped
2 tablespoons Chopped Cilantro Leaves
½ teaspoon Sea Salt, To Taste
⅓ cup Water

Directions

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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