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| 1/2 x ca. 450 g | Tomatillos; rinsed, husks removed |
| 1 mittel | Tomato, unripe |
| 8 Teelöffel | Scallion green; finely chopped |
| 3 | Chiles serranos; roughly chopped |
| 2 Esslöffel | Cilantro, fresh; finely chopped |
| 1/2 Teelöffel | Salt |
| 1/3 Tasse | water |
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Roughly chop the tomatillos and tomato, 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, chunky consistency.
Recipe taken from "The Art of Mexican Cooking" by Diana Kennedy
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 refritos, 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.
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