Title: Salsa De Suegra (Mother-In-Law Sauce)
Categories: Sauce Mexican Salsa
Yield: 2 Servings

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

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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