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)…dont
know where youre from, but if its the west or southwest, youll probably
find them in the super…if not, they are available canned in a mexican
food section.